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Pasta Primavera (Kruppa)

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, E
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fettucini

  2. 1/4 cup 59ml Oil - olive

  3. 2 Garlic cloves - chopped

  4. 1/2 teaspoon 2 1/2ml Oregano

  5. 1/2 teaspoon 2 1/2ml Basil

  6. 1 cup 146g / 5.1oz Broccoli florets

  7. 1 cup 146g / 5.1oz Cauliflower florets

  8. 1 cup 237ml Artichoke hearts

  9. 1 cup 237ml Asparagus spears - cut in

  10. 1"

  11. 1 cup 146g / 5.1oz Green peppers - chopped

  12. 1 cup 62g / 2 1/5oz Cherry tomatoes - halved

  13. 1/2 cup 73g / 2.6oz Parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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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