PASTA AND VEGETABLE TOSS

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Make and share this Pasta and Vegetable Toss recipe from Food.com.

Provided by KGCOOK

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup chopped onion
1 garlic clove, finely minced
1 teaspoon italian seasoning
1 tablespoon olive oil
1/4 cup water
2 teaspoons instant beef bouillon
2 cups broccoli florets
2 cups zucchini
8 ounces fresh mushrooms, sliced
1 medium red bell pepper, cut into thin strips
1 lb fettuccine pasta

Steps:

  • Cook fetuccini according to package directions and drain keep warm.
  • In large skillet, cook onion, garlic, Italian seasoning in oil till tender.
  • Add water, bouillon and vegetables.
  • Cover and simmer 5 to 7 minutes until vegetables are tender-crisp.
  • Toss with hot fetuccini.
  • Serve immediately.
  • Refrigerate leftovers.

Nutrition Facts : Calories 407.6, Fat 6.5, SaturatedFat 0.9, Cholesterol 82.9, Sodium 64.2, Carbohydrate 72.2, Fiber 2.2, Sugar 4.2, Protein 17.1

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