Linguine primavera - butter busters^
12 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chopped broccoli |
| 1 | cup | Julienned carrot strips |
| 1 | medium | Onion, cut in small wedges |
| 1 | teaspoon | Italian seasoning |
| 1 | teaspoon | Minced garlic |
| ¼ | teaspoon | Pepper |
| 2 | eaches | Tb liquid Butter buds or fatfree chicken broth |
| 1 | large | Tomato, chopped |
| 1 | pounds | Linguine, cooked in unsalted water and drained |
| 1 | cup | Egg Beaters |
| ¼ | cup | Alpine Lace or Weight Watchers fatfree Parmesan cheese |
Directions
In a nonstick cskillet over medium heat, cook broccoli, carrots, onions, Italian seasoning, garlic an pepper in Butter buds for 3 minutes, stirring occasionally. Add tomato; cook 1 minute more or until vegetables are tender-crisp. Toss with hot linguine, Egg Beaters and Parmesan cheese. Per serving: 148 cal., 0.6g fat (4%), 0mg chol., 2g fiber, 8g pro., 28g carb., 94mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-22-95
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