Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fettucini
1/4 c Oil; olive
2 Garlic cloves; chopped
1/2 ts Oregano
1/2 ts Basil
1 c Broccoli florets
1 c Cauliflower florets
1 c Artichoke hearts
1 c Asparagus spears; cut in 1"
1 c Green peppers; chopped
1 c Cherry tomatoes; halved
1/2 c Parmesan cheese

Cook fettucini in boiling salted water until al dente. As pasta cooks,
heat olive oil in large skillet and saute garlic for 2-3 min. Add herbs
and vegetables and saute quickly over high heat until vegetables are tender
but crisp. Toss drained pasta with vegetables. Sprinkle with Parmesan
cheese. Per Serving: Cholesterol (mg): 2 Fat (grams): total 12; saturated 0
Exchanges: bread/starch 3; vegetable 2; fat 2; other 0 Calories: 366 From:
"The Love Your Heart (Low Cholesterol) Cookbook" by Carole Kruppa. Courtesy
of Theresa Merkling from R-Cuisine conference

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