1 lb Fettucini

1/4 c Oil; olive

2 Garlic cloves; chopped

1/2 ts Oregano

1/2 ts Basil

1 c Broccoli florets

1 c Cauliflower florets

1 c Artichoke hearts

1 c Asparagus spears; cut in 1"

1 c Green peppers; chopped

1 c Cherry tomatoes; halved

1/2 c Parmesan cheese

Cook fettucini in boiling salted water until al dente. 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. Toss drained pasta with vegetables. Sprinkle with Parmesan cheese. Per Serving: Cholesterol (mg): 2 Fat (grams): total 12; saturated 0 Exchanges: bread/starch 3; vegetable 2; fat 2; other 0 Calories: 366 From: "The Love Your Heart (Low Cholesterol) Cookbook" by Carole Kruppa. Courtesy of Theresa Merkling from R-Cuisine conference