Judy's quick low-fat pasta primavera

6 Servings

Ingredients

Quantity Ingredient
1 pounds Fettucini; or spaghetti
1½ teaspoon Garlic powder
1 teaspoon Dried basil; crumbled
1 cup Broccoli
1 Small can mushroom pieces
1 Can pitted ripe olives; opt.
½ cup Grated parmesan cheese
⅓ cup Diet margarine
1 teaspoon Dried oregano; crumbled
½ teaspoon Crushed red pepper
1 cup Carrots; peeled, sliced
1 Can artichoke hearts
1 cup Zucchini; sliced thick

Directions

Cook pasta according to pkg.instructions. Rinse and drain all canned vegetables; set aside. Steam all fresh veggies, except zucchini, for 6-8 minutes. Add zucchini to steamer during last 5 minutes. Drain pasta well and transfer temporaily to serving platter. Melt diet margarine in pan which pasta was cooked in. Blend in garlic powder, oregano, basil and crushed red pepper. Return pasta and all vegetables (well drained) to pan.

Toss to coat pasta and vegetables with margarine/herb mixture. Heat through while tossing frequently. Serve immediately. Pass grated parmesan cheese for topping. Any leftovers can be re-warmed in microwave. Judy Garnett, Raleigh, NC

Posted to MM-Recipes Digest V4 #195 by "Gary Griffin" <wanderergriff@...> on Jul 28, 1997

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