Amount
Ingredient
Preparation



1
pound
pasta, fettuccine

or spaghetti



1 1/2
teaspoon
garlic powder





1
teaspoon
basil

dried, crumbled



1
cup
broccoli





1
each
mushrooms

can, pieces



1
each
olives

can, pitted, optional



1/2
cup
parmesan cheese

grated



1/3
cup
margarine

diet



1
teaspoon
oregano

dried, crumbled



1/2
teaspoon
red bell pepper

red pepper, crushed



1
cup
carrots

peeled, sliced



1
each
artichoke hearts

can



1
cup
zucchini

sliced thick

 Cook pasta according to package instructions.  Rinse and drain all canned vegetables; set aside.  Steam all fresh veggies, except zucchini, for 6-8 minutes.  Add zucchini to steamer during last 5 minutes.  Drain pasta well and transfer temporaily to serving platter.  Melt diet margarine in pan which pasta was cooked in.  Blend in garlic powder, oregano, basil and crushed red pepper.  Return pasta and all vegetables (well drained) to pan.  Toss to coat pasta and vegetables with margarine/herb mixture.  Heat through while tossing frequently. 

Serve immediately.  Pass grated parmesan cheese for topping.  Any leftovers can be re-warmed in microwave