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Whole Wheat Fettuccine with Spring Vegetables

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Whole Wheat Fettuccine with Spring Vegetables
  • Prep Time 25 min
  • Total Time 1 hr 25 min
  • Servings 6
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Treat yourself to this cheesy pasta dish that's cooked with vegetables - perfect for an Italian dinner.

Ingredients

1
package (12 oz) whole wheat fettuccine
2
cups cut-up fresh asparagus
1
tablespoon butter or margarine
1
medium zucchini, cut into julienne strips (2 cups)
1
box (9 oz) frozen baby sweet peas
1
medium tomato, chopped (3/4 cup)
1/4
cup chopped fresh or 2 tablespoons dried basil leaves
1/4
teaspoon pepper
1/3
cup grated Parmesan cheese

Directions

  • 1 Cook and drain fettuccine as directed on package. Rinse with cold water; drain.
  • 2 Cook asparagus in enough boiling water to cover 3 to 4 minutes or until crisp-tender; drain.
  • 3 In 10-inch skillet, melt butter over medium-high heat. Add asparagus, zucchini and peas; cook about 4 minutes, stirring frequently, until crisp-tender.
  • 4 In large bowl, toss asparagus mixture, fettuccine, tomato, basil and pepper. Cover and refrigerate about 1 hour or until chilled. Sprinkle with cheese.
Tips  

When time is at a premium, use fresh (refrigerated) pasta, which cooks in just minutes.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
45
)
Daily Value
Total Fat
5g
7%
(
Saturated Fat
2g
11%
,
Trans Fat
0g
)
Cholesterol
10mg
3%
Sodium
135mg
6%
Potassium
300mg
9%
Total Carbohydrate
49g
17%
(
Dietary Fiber
9g
37%
,
Sugars
5g
)
Protein
15g
Daily Value*:
Vitamin A
35%
35%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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