---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pasta, Vegetables
       Yield: 6 servings
       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