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Whole Wheat Fettuccine with Spring Vegetables
package (12 oz) whole wheat fettuccine
cups cut-up fresh asparagus
tablespoon butter or margarine
medium zucchini, cut into julienne strips (2 cups)
box (9 oz) frozen baby sweet peas
medium tomato, chopped (3/4 cup)
cup chopped fresh or 2 tablespoons dried basil leaves
cup grated Parmesan cheese
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.
When time is at a premium, use fresh (refrigerated) pasta, which cooks in just minutes.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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