Categories: Pasta, Low-cal, Cheese/eggs, Garlic 
      Yield: 4 servings 
  
    1/2 c  Margarine                           8 oz Fettuccine; Cooked & Drained 
      2 ts Dried Basil; Crushed            1 1/2 c  Broccoli Floweretts; Cooked 
      2 ts Lemon Juice                              -Tender Crisp 
  1 1/4 ts Garlic Powder W/Parsley             3 tb Walnuts; Chopped 
    3/4 ts Seasoned Salt                   
  
  Melt the marg in a large skillet and add the basil, lemon juice, garlic 
  powder and seasoned salt, blending well.  Add the fettuccine, broccoli, 
  walnuts, blending well and tossing to coat the fettuccine. 
   
  PRESENTATION: 
   
  Serve with a fresh spinach salad. 
   
  Source Unknown