GARDEN PRIMAVERA

Garden Primavera image

I made several changes to the original recipe for this pasta and vegetable toss to better suit our family's tastes. With its pretty color and fresh flavor, the meatless main dish is a favorite at our house. -Ann Heinonen of Howell, Michigan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

8 ounces uncooked fettuccine
1 cup fresh broccoli florets
1 medium sweet red pepper, julienned
1 medium carrot, sliced
1/2 cup sliced mushrooms
1/4 cup sliced celery
1 garlic clove, minced
1 tablespoon olive oil
3/4 cup V8 juice
1/4 cup minced fresh basil
1 cup frozen peas, thawed
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shredded Parmesan cheese

Steps:

Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the broccoli, red pepper, carrot, mushrooms, celery and garlic in oil for 3 minutes. Add V8 juice and basil; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in the peas, salt and pepper; simmer 2 minutes longer or until peas are tender. , Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 310 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 529mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 6g fiber), Protein 12g protein. Diabetic Exchanges