Linguini Primavera

• 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)

1. 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.
2. Add tomato; cook another minute or until vegetables are tender-crisp.
3. Toss with hot linguini, Egg Beaters and Parmesan cheese.
4. Servings:
5. 6 main dishes.
6. Fat:
7. 1.5 gms. Calories:
8. 300.

broccoli, julienne carrot, onion, italian seasoning, garlic, black pepper, chicken broth, tomato, linguini, egg beaters, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288288 (may not work)