Fettuccine Primavera Recipe
Yield: 4 ServingsRecipe by luhu.jp
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
Black pepper,
1/4 cup: Chicken stock, no fat
1/2 cup: Parmesan cheese, grated
1/3 lbs: Fettuccine,
Directions:
* 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
Source from luhu.jp
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
Source from luhu.jp