---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PASTA PRIMAVERA (KRUPPA)
 Categories: Pasta, Vegetables
      Yield: 6 servings
 
      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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