Pasta Primavera

1 lb. fettuccine

1/4 C. olive oil

2 cloves garlic

1/2 tsp. oregano

1/2 tsp. basil

1 C. broccoli florets

1 C. cauliflower florets

1 C. artichoke hearts

1 C. asparagus spears, cut into 1 in. pieces

1 C. green bell peppers, chopped

1 C. cherry tomatoes, halved

1/2 C. Parmesan cheese, freshly grated

Cook fettuccine in boiling salted water until al dente.

As pasta cooks, heat olive oil in large skillet and sauté garlic 2-3 minutes. Add herbs and vegetables and sauté quickly over high heat until vegetables are crisp tender.

Toss drained pasta with vegetables. Sprinkle with Parmesan cheese.


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