Learn how to make Autumn Vegetable Pasta, one of Rita's recipes for staying lean to reduce cancer risk.

Autumn Vegetable Pasta


  • 8 Brussels sprouts, trimmed and sliced into strips
  • 1 large bulb fennel, trimmed, quartered and sliced
  • 2 medium tomatoes, seeded and chopped
  • ¼ cup fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 cup cooked whole-wheat rotini pasta
  • 2 tablespoons Parmesan cheese


  1. Combine Brussel sprouts, fennel, tomatoes, lemon juice, oil and garlic in large bowl.
  2. Lightly coat a large skillet with cooking spray; heat over medium heat.
  3. Add vegetables and cook until crisp-tender. Add lemon juice, oil, garlic, and cooked pasta. Serve with Parmesan cheese sprinkled on top of each serving.