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Linguine Primavera

Healthycooking's picture
  Chopped broccoli 2 Cup (32 tbs)
  Julienne carrot strips 1 Cup (16 tbs)
  Onion 1 Medium, cut into small wedges
  Italian seasoning 1 Teaspoon
  Minced garlic 1 Teaspoon (In A Jar)
  Black pepper 1⁄4 Teaspoon
  Liquid butter buds/2 tablespoon fat-free chicken broth 2 Tablespoon
  Tomato 1 Large, chopped
  Linguine 1 Pound, cooked in unsalted water and drained
  Egg beaters 8 Ounce (1 Carton)
  Nonfat parmesan cheese 1⁄4 Cup (4 tbs) (Alpine Lace Or Weight Watchers)

In a non-stick 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.
Toss with hot linguine, Egg Beaters, and Parmesan cheese.

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