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Judy's Quick Low-Fat Pasta Primavera

This Judy's Quick Low-Fat Pasta Primavera recipe uses Garlic Powder, Parmesan Cheese, Red Pepper, and Carrots Peeled Sliced. Scale it up or down for the number of people at the table.

Ingredients

• 1 1/2 tsp
• 1/2 cup
• 1/2 tsp
• 1 cup

Method (preview)

1. 1

   Cook pasta according to pkg.instructions.

2. 2

   Rinse and drain all canned vegetables; set aside.

3. 3

   Steam all fresh veggies, except zucchini, for 6-8 minutes.

4. 4

   Add zucchini to steamer during last 5 minutes.

5. 5

   Drain pasta well and transfer temporaily to serving platter.

6. 6

   Melt diet margarine in pan which pasta was cooked in.

7. 7

   Blend in garlic powder, oregano, basil and crushed red pepper.

8. 8

   Return pasta and all vegetables (well drained) to pan.

9. 9

   Toss to coat pasta and vegetables with margarine/herb mixture.

10. 10

    Heat through while tossing frequently.

11. 11

    Serve immediately. Pass grated parmesan cheese for topping. Any leftovers can be re-warmed in microwave. Judy Garnett, Raleigh, NC