Linguine Primavera

• 2 c. chopped broccoli
• 1 c. julienne carrot strips
• 1 medium onion, cut into small wedges
• 1 tsp. Italian seasoning
• 1 tsp. minced garlic (in a jar)
• 1/4 tsp. black pepper
• 2 Tbsp. liquid Butter Buds or 2 Tbsp. fat-free chicken broth
• 1 large tomato, chopped
• 1 lb. linguine, 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)

1. In a nonstick skillet over medium heat, cook broccoli, carrots, onions, Italian seasoning, garlic and pepper in liquid Butter Buds or chicken broth for 3 minutes, stirring occasionally. Add tomato; cook 1 minute more or until vegetables are tender-crisp.
2. Toss with hot linguine, Egg Beaters and Parmesan cheese.

broccoli, julienne carrot, onion, italian seasoning, garlic, black pepper, liquid butter, tomato, linguine, egg beaters, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=537836 (may not work)