PASTA AND VEGETABLE MEDLEY
Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:15:00
Calories: 377
Fat: 16 grams
Protein: 38 grams
Carbohydrates: 20 grams
Fiber: 11 grams
Net Carbs: 9 grams
8 ounces Atkins Quick Quisine
TM Pasta Cuts, Spaghetti
1/4 pound thin asparagus, cut into 1-inch pieces
1/4 pound green beans, cut into 1-inch pieces
1/4 cup zucchini, cut into 1/4-inch strips (1 small zucchini)
1/4 cup button mushrooms, sliced (about 2 large
mushrooms)
1/4 cup red bell pepper, cut into 1/4-inch strips (about 1/4
medium pepper)
1/4 cup extra-virgin olive oil
1/3 cup green onions, chopped (about 2 green onions)
1 teaspoon chopped garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons fresh parsley, chopped
1. For the sauce: In a small saucepan over medium-high
heat, cook oil, green onions and garlic until garlic begins
to color, about 1 minute. Set aside.
2. Prepare spaghetti according to package directions. Add
asparagus, green beans, zucchini, mushrooms and red
pepper to pasta water during last 4 minutes of cooking
time. Drain pasta and vegetables and return to pot. Turn
heat down to low and toss pasta and vegetables with
sauce. Cook to heat through, about 1 minute. Serve
immediately.
This pasta dish with lightly cooked veggies and a green
oniongarlic sauce can be ready in minutes.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet 
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