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How To make Judy's Quick Low Fat Pasta Primavera
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.
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