Best Whole Wheat Fettuccine With Spring Vegetables Recipes

WHOLE WHEAT FETTUCCINE IN LIGHT ALFREDO SAUCE

Whole Wheat Fettuccine in Light Alfredo Sauce image

Make and share this Whole Wheat Fettuccine in Light Alfredo Sauce recipe from Food.com.

Provided by bricookie55

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces whole wheat fettuccine
1 medium onion, chopped
1 garlic clove, minced
2 teaspoons olive oil
2 cups skim milk
1 cup chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup parmesan cheese, grated
16 ounces broccoli florets, frozen

Steps:

Heat olive oil in a medium skillet over medium heat. Add onion and garlic, saute until onion is tender.
Combine milk, chicken broth, flour, salt and pepper in a small saucepan. Heat over medium-low heat, stirring frequently, until sauce becomes thick. Add Parmesan cheese.
Cook pasta according to package directions.
Add broccoli florets to the pasta during the last 3-4 minutes of cooking. Cook pasta to al dente.
Drain pasta and broccoli. Transfer to a large serving bowl, add sauce, toss, and enjoy.

Nutrition Facts : Calories 500.1, Fat 8.2, SaturatedFat 3.1, Cholesterol 13.5, Sodium 787, Carbohydrate 85.8, Fiber 0.6, Sugar 1.5, Protein 28

WHOLE WHEAT FETTUCCINE WITH SPRING VEGETABLES

Whole Wheat Fettuccine with Spring Vegetables image

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

Ingredients

1 package (12 oz) whole wheat fettuccine
2 cups cut-up fresh asparagus
1 tablespoon butter or margarine
1 medium zucchini, cut into julienne strips (2 cups)
1 box (9 oz) frozen baby sweet peas
1 medium tomato, chopped (3/4 cup)
1/4 cup chopped fresh or 2 tablespoons dried basil leaves
1/4 teaspoon pepper
1/3 cup grated Parmesan cheese

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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