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FETTUCCINE PRIMAVERA
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Pasta
Amount Measure Ingredient -- Preparation Method
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2 Carrots, sliced
1 c Broccoli florets
1 c Cauliflower florets
1 c Zucchini, sliced
1/3 c Snow peas,ends trimmed
4 ts Margarine
1 t Basil, dried
Black pepper
1/4 c Chicken stock (no fat)
1/2 c Parmesan cheese, grated
1/3 lb Fettuccine
* Blanch carrots, broccoli, and cauliflower by
immersing in boiling water for about 1 minute. Remove
and plunge into ice water. Drain and reserve. In a
nonstick skillet over medium heat, saute zucchini and
snow peas in margarine until crisp-tender, about 3-4
minutes. Add carrots, brocolli, cauliflower, basil and
pepper to taste. Stir in chicken stock and parmeson.
* Meanwhile cook fettucine until al dente and drain.
Divide among serving plates and top with
vegetable-cheese mixture. Serve immediately.
2 bread, 1 fat, 1 protien, 2 vegetables.
carbs 40g, pro 13g, fat 8g, chol 8mg, sodium 216mg,
potassium 615mg, fiber 2g, calcium 242mg, iron 2.7mg
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