Fettuccine with Green Vegetables Recipe

4.5 1 3
Fettuccine with Green Vegetables Recipe
Fettuccine with Green Vegetables Recipe photo by Taste of Home
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Fettuccine with Green Vegetables Recipe

Read Reviews
4.5 1 3
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

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

Nutritional Facts

3/4 cup: 176 calories, 7g fat (2g saturated fat), 8mg cholesterol, 276mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. Drain fettuccine; add to vegetable mixture. Stir in the cheese, parsley and chives. Garnish with additional cheese if desired. Yield: 4 servings.
Originally published as Fettuccine with Green Vegetables in Light & Tasty August/September 2007, p23

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jieastcott User ID: 1507778 156193
Reviewed Feb. 1, 2011

"This pasta dish was delicious! A great way to combine veggies and pasta without a whole lot of sauce. Will definitely make again!"

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