Fettuccine primavera
Yield: 4 Servings
Ingredients:
- 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 ts Basil dried Black pepper
- 1/4 c Chicken stock (no fat)
- 1/2 c Parmesan cheese grated
- 1/3 lb Fettuccine
Instructions:
* 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
