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Fettuccine with Green Vegetables

 Fettuccine with Green Vegetables
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.
4 ServingsPrep: 15 min. Cook: 20 min.


  • 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


  • 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,

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Fettuccine with Green Vegetables (continued)

Directions (continued)

  • 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.