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Ingredients Jump to Instructions ↓

  1. 1 lb Fettucini

  2. 1/4 c Oil; olive

  3. 2 Garlic cloves; chopped

  4. 1/2 ts Oregano

  5. 1/2 ts Basil

  6. 1 c Broccoli florets

  7. 1 c Cauliflower florets

  8. 1 c Artichoke hearts

  9. 1 c Asparagus spears; cut in 

  10. 1 c Green peppers; chopped

  11. 1 c Cherry tomatoes; halved

  12. 1/2 c 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:

  2. ‘The Love Your Heart (Low Cholesterol) Cookbook’ by Carole Kruppa. Courtesy of Theresa Merkling from R-Cuisine conference —–

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