Bring a large pot of water to a boil. Add the fettuccine and cook for 5 minutes. Add the broccoli and cook for 5 minutes, or until the fettucine is just tender. Drain and keep warm. Meanwhile, in a large frying pan over medium heat, saute the yellow peppers and onions in the oil for 5 minutes, or until limp. Add the olives, oregano and black pepper. Cook for 2 minutes. Toss together the pasta and vegetables. Sprinkle with the parmesan. Recipe by: Preventions Quick and Healthy Low-fat Cooking Posted to recipelu-digest by James and Susan Kirkland
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|Serving Size: 1 Serving (178g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 33 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 1.4mg||0 %|
|Sodium 56.7mg||2 %|
|Potassium 547.3mg||14 %|
|Total Carbohydrate 73.2g||22 %|
|Dietary Fiber 11.9g||47 %|
|Sugars, other 61.3g|
|Protein 9.5g||14 %|
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Calories per serving: 350
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