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      Title: Judy's Quick Low-Fat Pasta Primavera
 Categories: low-cal, pasta, quick, vegetables
      Yield: 6 servings

      1 lb fettucini; or spaghetti
  1 1/2 ts garlic powder
      1 ts dried basil; crumbled
      1 c  broccoli
      1    small can mushroom pieces
      1    can pitted ripe olives; opt.
    1/2 c  grated parmesan cheese
    1/3 c  diet margarine
      1 ts dried oregano; crumbled
    1/2 ts crushed red pepper
      1 c  carrots; peeled, sliced
      1    can artichoke hearts
      1 c  zucchini; sliced thick

  Cook pasta according to pkg.instructions. Rinse and drain all canned       
  vegetables; set aside. Steam all fresh veggies, except zucchini, for       
  6-8 minutes. Add zucchini to steamer during last 5 minutes. Drain          
  pasta well and transfer temporaily to serving platter. Melt diet           
  margarine in pan which pasta was cooked in. Blend in garlic powder,        
  oregano, basil and crushed red pepper. Return pasta and all                
  vegetables (well drained) to pan. Toss to coat pasta and vegetables        
  with margarine/herb mixture. Heat through while tossing frequently.        
  Serve immediately. Pass grated parmesan cheese for topping. Any            
  leftovers can be re-warmed in microwave. Judy Garnett, Raleigh, NC         
                                                                             

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