Fettuccine with olives and broccoli

4 Servings

Ingredients

Quantity Ingredient
¾ pounds Fettucine
4 cups Broccoli flowerets
2 cups Sweet yellow peppers; julienned
1 cup Onions; sliced
4 teaspoons Olive oil
1 cup Black olives; sliced
1 teaspoon Dried oregano
1 teaspoon Ground black pepper
¼ cup Parmesan cheese; grated

Directions

Bring a large pot of water to a boil. Add the fettuccine and cook for 5 minutes. Add the broccoli and cook for 5 minutes, or until the fettucine is just tender. Drain and keep warm.

Meanwhile, in a large frying pan over medium heat, saute the yellow peppers and onions in the oil for 5 minutes, or until limp. Add the olives, oregano and black pepper. Cook for 2 minutes.

Toss together the pasta and vegetables. Sprinkle with the parmesan.

Recipe by: Prevention's Quick and Healthy Low-fat Cooking Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 16, 1998

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