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  • Judy's Quick Low Fat Pasta Primavera

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    Judy's Quick Low Fat Pasta Primavera
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Fettucini, or possibly spaghetti
    • 1 1/2 tsp Garlic pwdr
    • 1 tsp Dry basil, crumbled
    • 1 c. Broccoli
    • 1 sm can mushroom pcs
    • 1 can pitted ripe olives, opt.
    • 1/2 c. Grated parmesan cheese
    • 1/3 c. Diet margarine
    • 1 tsp Dry oregano, crumbled
    • 1/2 tsp Crushed red pepper
    • 1 c. Carrots, peeled, sliced
    • 1 can artichoke hearts
    • 1 c. Zucchini, sliced thick

    Directions

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

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