|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.