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