Low-Fat Pasta Primavera
List of Ingredients
1 lb fettucini or spaghetti
1 1/2 tsp garlic powder
1 ts dried basil; crumbled
1 c broccoli
1 (4 oz) can mushroom pieces
1 can pitted ripe olives, opt.
1/2 c grated parmesan cheese
1/3 c margarine
1 ts dried oregano; crumbled
1/2 tsp crushed red pepper
1 c carrots, peeled, sliced
1 can artichoke hearts
1 c zucchini; sliced thick
Recipe
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 to platter. Melt 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. Makes 6 servings.
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