WHOLE WHEAT FETTUCCINE WITH SPRING VEGETABLES
Treat yourself to this cheesy pasta dish that's cooked with vegetables - perfect for an Italian dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Cook and drain fettuccine as directed on package. Rinse with cold water; drain.
- Cook asparagus in enough boiling water to cover 3 to 4 minutes or until crisp-tender; drain.
- In 10-inch skillet, melt butter over medium-high heat. Add asparagus, zucchini and peas; cook about 4 minutes, stirring frequently, until crisp-tender.
- In large bowl, toss asparagus mixture, fettuccine, tomato, basil and pepper. Cover and refrigerate about 1 hour or until chilled. Sprinkle with cheese.
Nutrition Facts : Calories 300, Carbohydrate 49 g, Cholesterol 10 mg, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 5 g, TransFat 0 g
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