Pasta And Vegetable Toss - cooking recipe

Ingredients

1/2 c. chopped onion
1 clove garlic, finely chopped
1 tsp. Italian seasoning
1 Tbsp. olive oil
1/4 c. water
2 tsp. beef bouillon
2 c. broccoli flowerets
2 c. sliced zucchini
8 oz. fresh mushrooms, sliced (about 2 c.)
1 medium red bell pepper, cut in thin strips
1/2 (1 lb.) pkg. fettuccini, cooked and drained

Preparation

In large skillet, cok and stir onion, garlic and Italian seasoning in oil until onion is tender.
Add water, bouillon and vegetables.
Cover and simmer 5 to 7 minutes until vegetables are tender-crisp.
Toss with hot fettucini.
Serve immediately.
Makes 4 servings with 287 calories, 0 mg cholesterol, 5 g fat and 481 mg sodium.