Fettuccine Primavera Recipe
Recipe Ingredients
2 carrots, sliced
1 cup broccoli florets
1 cup cauliflower florets
1 cup zucchini, sliced
1/3 cup snow peas,ends trimmed
4 tsp margarine
1 tsp basil, dried
1 black pepper
1/4 cup chicken stock (no fat)
1/2 cup parmesan cheese, grated
1/3 lb fettuccine
Recipe Preparation
* 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
Servings: 4
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