Linguini Primavera - cooking recipe

Ingredients

2 c. chopped broccoli
1 c. julienne carrot strips
1 medium onion, cut in small wedges
1 tsp. Italian seasoning
1 tsp. minced garlic (in a jar)
1/4 tsp. black pepper
2 Tbsp. fat free chicken broth
1 large tomato, chopped
1 lb. linguini, cooked in unsalted water and drained
1 (8 oz.) carton Egg Beaters (1 c.)
1/4 c. fat free Parmesan cheese (Alpine Lace or Weight Watchers, fat free Mozzarella can be used)

Preparation

In a nonstick skillet (or one sprayed with butter flavored Pam) over medium heat, cook broccoli, carrots, onion, Italian seasoning, garlic and pepper in chicken broth for 3 minutes, stirring occasionally.
Add tomato; cook another minute or until vegetables are tender-crisp.
Toss with hot linguini, Egg Beaters and Parmesan cheese.
Servings:
6 main dishes.
Fat:
1.5 gms. Calories:
300.