----- Now You're Cooking! v4.20 [Meal-Master Export Format]
 
       Title: Judy’s Quick Low-Fat Pasta Primavera
  Categories: low-cal, pasta, quick, vegetables
       Yield: 6 servings
 
       1 lb fettucini; or spaghetti
   1 1/2 ts garlic powder
       1 ts dried basil; crumbled
       1 c  broccoli
       1    small can mushroom pieces
       1    can pitted ripe olives; opt.
     1/2 c  grated parmesan cheese
     1/3 c  diet margarine
       1 ts dried oregano; crumbled
     1/2 ts crushed red pepper
       1 c  carrots; peeled, sliced
       1    can artichoke hearts
       1 c  zucchini; sliced thick
 
   Cook pasta according to pkg.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. Judy Garnett, Raleigh, NC         
                                                                              
 
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