Ingredients:
1 Pound(s) Fettucini
1/4 Cup(s) Oil; olive
2 Garlic cloves; chopped
1/2 Teaspoon(s) Chervil
1/2 Teaspoon(s) Basil
1 Cup(s) Broccoli florets
1 Cup(s) Cauliflower florets
1 Cup(s) Asparagus spears; cut in 1"
1 Cup(s) Green peppers; chopped
1 Cup(s) Cherry tomatoes; halved
1/2 Cup(s) Italian-style breadcrumbs |
Directions: 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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