Pasta Primavera


Serves: 6
Total Calories: 371

Ingredients

1 pound fettuccini pasta
1/4 cup olive oil
1 clove garlic
1/2 teaspoon oregano
1/2 teaspoon basil
1 cup broccoli florets
1 cup cauliflower florets
1 cup artichoke hearts
1 cup asparagus spears cut into bite size pieces
1/2 cup green bell peppers chopped
1 cup cherry tomatoes cut in halves
3/4 cup freshly grated Parmesan cheese

Directions:

Heat olive oil in large skillet and sauté garlic till golden. Add herbs and vegetables and sauté over high heat until vegetables are crisp tender. Bring a large pan of salted water to boil. Cook the pasta until al dente. Drain, toss with the sauce, and serve with the grated Parmesan.

Nutritional Facts:

Serves: 6
Total Calories: 371
Calories from Fat: 141

This Pasta Primavera recipe is from the Cook'n Italian Cookbook. Download this Cookbook today.




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