Three-herb fettuccine with vegetables and shaved asiago

Yield: 6 servings

Measure Ingredient
2 cups Sugar snap peas
1 tablespoon Olive oil
4 \N Cloves garlic; minced
2½ cup Chopped spinach; divided
½ cup Sliced green onions; (1/2-inch)
2 mediums Zucchini; (3 cups)
\N \N Halved lengthwise and thinly sliced
1 cup Canned vegetable broth
2 mediums Green tomatoes
\N \N Peeled; seeded, and cut
\N \N ; 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
\N \N (1 pound uncooked pasta)
3 ounces Shaved asiago cheese
\N \N Fresh herbs; (optional)

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.

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