Pasta And Vegetable Toss

• 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

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

onion, clove garlic, italian seasoning, olive oil, water, beef bouillon, broccoli flowerets, zucchini, fresh mushrooms, red bell pepper, fettuccini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=645496 (may not work)