Fettuccine with Green Vegetables Recipe

Fettuccine with Green Vegetables Recipe photo by Taste of Home

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Says Susan McCartney of Onalaska, Wisconsin: “I like to serve this rich side with many different entrees. It’s special even with burgers, and I always get requests for the recipe!” TASTY TIP Not sure what to do with extra asparagus? Use it as a light quiche filler, grill for a quick and simple side dish or tuck into an omelet for an elegant touch.

This recipe is:

Healthy

Diabetic Friendly

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Fettuccine with Green Vegetables Recipe

Prep: 15 min. Cook: 20 min.

Yield: 4 Servings

15 20 35

Ingredients

4 ounces uncooked fettuccine
1/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium zucchini, chopped
1 tablespoon canola oil
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 shredded Romano cheese
2 tablespoons minced fresh parsley
4 teaspoons minced chives
Additional shredded Romano cheese, optional

Directions

Cook fettuccine according to package directions. Meanwhile, in a small saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a large nonstick skillet, saute zucchini in oil for 3 minutes. Add onion and garlic; saute 1 minute longer. Add the peas, salt, pepper and asparagus; saute until vegetables are crisp-tender.
Drain fettuccine; add to vegetable mixture. Stir in the cheese, parsley and chives. Garnish with additional cheese if desired. Yield: 4 servings.

Nutritional Facts 3/4 cup (calculated without additional Romano cheese) equals 176 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 276 mg sodium, 23 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Fettuccine with Green Vegetables in Light & Tasty August/September 2007, p23