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.