Fettucini with Green Veggies

RANDOM UNITS WITH NO MEANING: 3
MAKES: 4 servings
CRISPY RATING: A different side than what I often do

Ingredients

  • 4 Ounces Whole Wheat Fettuccine, dry
  • 1 Medium Zucchini, chopped
  • 1 Teaspoon Canola Oil
  • 1/4 Pound Fresh Asparagus, trimmed and cut into 1/2-inch pieces
  • 1 Green Onion, thinly sliced
  • 1 Garlic Clove, minced
  • 1/4 Cup Frozen Peas, thawed
  • 1/4 Teaspoon Salt
  • 1/8 Teaspoon Pepper
  • 1/4 Cup Romano Cheese, shredded (Add pts on Core)
  • 2 Tablespoons Minced Fresh Parsley
  • 4 Teaspoons Chives, minced

1. Cook fettuccine according to package.

2. In a large nonstick skillet, saute zucchini in oil. Add asparagus. Add onion and garlic and saute one more minute. Add the peas, salt, and pepper. Saute until vegetables are crisp-tender.

3. Drain fettuccine and add them to the veggies. Stir in the cheese, parsley and chives.

MY NOTES AND THOUGHTS:

This make a nice side dish to fish, or it's a nice lunch main dish. Plenty of whole grains if you use ww pasta. :) I'm usually, ummm, "generous" with measuring the asparagus...

This recipe is from Light and Tasty in August / September 2007.

As a side dish - 4 @ Per Serving: 165 Calories; 4g Fat (19.7% calories from fat); 9g Protein; 25g Carbohydrate; 5g Dietary Fiber; 7mg Cholesterol; 231mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

As a more main dish - 2 @ Per Serving: 331 Calories; 7g Fat (19.7% calories from fat); 17g Protein; 51g Carbohydrate; 10g Dietary Fiber; 15mg Cholesterol; 462mg Sodium.

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