Pasta Primavera

• 8 oz. angel hair pasta (uncooked) or you can substitute fettuccine or linguine
• 1/4 c. reduced-calorie margarine
• 2 c. broccoli flowerets
• 1 c. thinly sliced carrots
• 1/2 c. green onions
• 2 cloves garlic, minced
• 1 Tbsp. dried whole basil
• 2 c. sliced fresh mushrooms
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. water
• 3 Tbsp. grated Parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain and keep warm.
3. Place margarine in large nonstick skillet; place over medium heat until hot.
4. Add broccoli, carrots, onions, garlic and basil; saute 5 minutes or until vegetables are crisp and tender, stirring often.
5. Add mushrooms, salt, pepper and water.
6. Cook 2 minutes or until mushrooms are tender.
7. Gently toss pasta with vegetable mixture and cheese.
8. Yield:
9. 9 servings. (About 146 calories per 3/4 cup serving.)

angel hair pasta, margarine, broccoli flowerets, carrots, green onions, garlic, basil, mushrooms, salt, pepper, water, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702132 (may not work)