Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 Dried basil
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 to 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 protein, 2 vegetables
Per serving: carbs 40 g, pro 13 g, fat 8 g, chol 8 mg,
sodium 216 mg, potassium 615 mg, fiber 2 g, calcium 242 mg,
iron 2.7 mg
