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Prep 25min
Total1hr25min
Servings6
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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
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Steps
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.
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When time is at a premium, use fresh (refrigerated) pasta, which cooks in just minutes.
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