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-> [Pastas & Noodles, Vegetables] -> [Pasta primavera (kruppa) Recipe] |
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Pasta primavera (kruppa)
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| Artist: |
_ |
| Categories: |
Pastas & Noodles, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Fettucini | | 1/4
| cup | Oil, olive | | 2
| | Garlic cloves, chopped | | 1/2
| tsp | Oregano | | 1/2
| tsp | Basil | | 1
| cup | Broccoli florets | | 1
| cup | Cauliflower florets | | 1
| cup | Artichoke hearts | | 1
| cup | Asparagus spears, cut in 1" | | 1
| cup | Green peppers, chopped | | 1
| cup | Cherry tomatoes, halved | | 1/2
| cup | Parmesan cheese |
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Procedures:
| 1 | Cook fettucini in boiling salted water until al dente. | | 2 | As pasta cooks, heat olive oil in large skillet and saute garlic for 2-3 min. add herbs and vegetables and saute quickly over high heat until vegetables are tender but crisp. | | 3 | Toss drained pasta with vegetables. | | 4 | Sprinkle with parmesan cheese. | | 5 | Per serving: cholesterol (mg): 2 fat (grams): total 12; saturated 0 exchanges: bread/starch 3; vegetable 2; fat 2; other 0 calories: 366 |
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