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Fettuccine Primavera #4

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Pasta Vegetarian


  • 2 Carrots, sliced
  • 1 c Broccoli florets
  • 1 c Cauliflower florets
  • 1 c Zucchini, sliced
  • 1/3 c Snow peas,ends trimmed
  • 4 ts Margarine
  • 1 ts Basil, dried
  • Black pepper
  • 1/4 c Chicken stock (no fat)
  • 1/2 c Parmesan cheese, grated
  • 1/3 lb Fettuccine


* Blanch carrots, broccoli, and cauliflower by immersing in boiling water for about 1 minute. Remove and plunge into ice water. Drain and reserve. In a nonstick skillet over medium heat, saute zucchini and snow peas in margarine until crisp-tender, about 3-4 minutes. Add carrots, brocolli, cauliflower, basil and pepper to taste. Stir in chicken stock and parmeson.
* Meanwhile cook fettucine until al dente and drain. Divide among serving plates and top with vegetable-cheese mixture. Serve immediately.
2 bread, 1 fat, 1 protien, 2 vegetables.
carbs 40g, pro 13g, fat 8g, chol 8mg, sodium 216mg, potassium 615mg, fiber 2g, calcium 242mg, iron 2.7mg
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