Whole Wheat Fettuccine with Spring Vegetables

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

Minutes

Total Time

1:25

Hr:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
When time is at a premium, use fresh (refrigerated) pasta, which cooks in just minutes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 135mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 9g,
    • Sugars 5g),
  • Protein 15g;
Percent Daily Value*:
    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.
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