Fettuccine primavera

 
                            FETTUCCINE PRIMAVERA
 
 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       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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