Whole Wheat Fettuccine with Spring Vegetables

Treat yourself to this cheesy pasta dish that's cooked with vegetables - perfect for an Italian dinner.

  • Prep Time 25 min
  • Total Time 1 hr 25 min
  • Servings 6

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

  • 1 Cook and drain fettuccine as directed on package. Rinse with cold water; drain.
  • 2 Cook asparagus in enough boiling water to cover 3 to 4 minutes or until crisp-tender; drain.
  • 3 In 10-inch skillet, melt butter over medium-high heat. Add asparagus, zucchini and peas; cook about 4 minutes, stirring frequently, until crisp-tender.
  • 4 In large bowl, toss asparagus mixture, fettuccine, tomato, basil and pepper. Cover and refrigerate about 1 hour or until chilled. Sprinkle with cheese.

Expert Tips

When time is at a premium, use fresh (refrigerated) pasta, which cooks in just minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
135mg
135%;
Total Carbohydrate
49g
49%
(Dietary Fiber
9g
9%
  Sugars
5g
5%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
15%;
Calcium
10%;
Iron
25%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.