Recipe - Fettuccine With Olives And Broccoli

Three fourths pound Fettucine
4 cup Broccoli flowerets
2 cup Sweet yellow peppers;
julienned
1 cup Onions; cut or sliced up
4 teaspoon Olive oil
1 cup Black olives; cut or sliced up
1 teaspoon Dried oregano
1 teaspoon Ground black pepper
One fourth cup Parmesan cheese; grated

Bring a large pot of water to a boil. Add the fettuccine and cook for 5
minutes. Add the broccoli and cook for 5 minutes, or until the fettucine is
just tender. Drain and keep warm.

Meanwhile, in a large frying pan over medium heat, saute the yellow peppers
and onions in the oil for 5 minutes, or until limp. Add the olives, oregano
and black pepper. Cook for 2 minutes.

Toss together the pasta and vegetables. Sprinkle with the parmesan.

Recipe by: Prevention's Quick and Healthy Lowfat Cooking

Posted to recipeludigest by James and Susan Kirkland kirkland@gj.net on
Mar 16, 1998