INGREDIENTS :
- 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 saut
Source : Foods Recipe
Categories: DINNER, EUROPEAN CUISINE
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