Judy's Quick Low-Fat Pasta Primavera Recipe
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| Ingredients | |||
| 1 | pound | fettucini, or spaghetti | |
| 1 1/2 | teaspoon | garlic powder | |
| 1 | teaspoon | basil, dried, crumbled | |
| 1 | cup | broccoli | |
| 1 | each | mushrooms, can, pieces | |
| 1 | each | olives, can, pitted, optional | |
| 1/2 | cup | parmesan cheese, grated | |
| 1/3 | cup | margarine, diet | |
| 1 | teaspoon | oregano, dried, crumbled | |
| 1/2 | teaspoon | red pepper, crushed | |
| 1 | cup | carrots, peeled, sliced | |
| 1 | each | artichoke hearts, can | |
| 1 | cup | zucchini, sliced thick | |
Directions: | |||
| Cook pasta according to package 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. | |||