Fettuccine Primavera
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 |
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* 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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