Three-herb fettuccine with vegetables and shaved asiago
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar snap peas |
| 1 | tablespoon | Olive oil |
| 4 | Cloves garlic; minced | |
| 2½ | cup | Chopped spinach; divided |
| ½ | cup | Sliced green onions; (1/2-inch) |
| 2 | mediums | Zucchini; (3 cups) |
| Halved lengthwise and thinly sliced | ||
| 1 | cup | Canned vegetable broth |
| 2 | mediums | Green tomatoes |
| Peeled; seeded, and cut | ||
| ; into thin wedges | ||
| ½ | cup | Thinly sliced fresh basil |
| 2 | tablespoons | Chopped fresh chives |
| 2 | tablespoons | Chopped fresh oregano |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| 6 | cups | Hot cooked fresh fettuccine |
| (1 pound uncooked pasta) | ||
| 3 | ounces | Shaved asiago cheese |
| Fresh herbs; (optional) | ||
Directions
Trim ends from peas, and remove strings.
Drop peas into a Dutch oven of boiling water; cook 30 seconds. Drain and rinse under cold water.
Heat oil in pan over medium heat. Add garlic; sauté‚1 minute. Add peas, 1-¼ cups spinach, green onions, and zucchini; sauté‚2 minutes. Add broth and tomatoes; cook 2 minutes, stirring occasionally. Add remaining spinach, basil, chives, oregano, salt, and pepper; cook 1 minute, stirring occasionally. Yield: 6 servings (serving size: 1 cup pasta, 1 cup vegetable mixture, and ½ ounce cheese). Serving Ideas : Garnish with fresh herbs, if desired.
Per serving: 53 Calories (kcal); 3g Total Fat; (38% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 110mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Recipe by: Cooking Light, Jul/Aug 1995, page 119 Converted by MM_Buster v2.0n.