Recipe - Judys Quick Low-Fat Pasta Primavera

1 pound Fettucini; or spaghetti
1 One half teaspoon Garlic powder
1 teaspoon Dried basil; crumbled
1 cup Broccoli
1 Small can mushroom pieces
1 Can pitted ripe olives; opt.
One half cup Grated parmesan cheese
1/3 cup Diet margarine
1 teaspoon Dried oregano; crumbled
One half teaspoon Crushed red pepper
1 cup Carrots; peeled, cut or sliced up
1 Can artichoke hearts
1 cup Zucchini; cut or sliced up thick

Cook pasta according to pkg.instructions. Rinse and drain all canned
vegetables; set aside. Steam all fresh veggies, except zucchini, for 68
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 rewarmed in microwave. Judy Garnett,
Raleigh, NC
Posted to MMRecipes Digest V4 #195 by "Gary Griffin"
wanderergriff@worldnet.att.net on Jul 28, 1997