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Fettuccine Primavera

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Fettuccine Primavera

A quick, easy yet delicious one pot meal, perfect supper for busy week days.

 

Yield

4 servings

Prep

15 min

Cook

20 min

Ready

25 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 each carrots
sliced
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1 cup broccoli florets
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1 cup cauliflower florets
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1 cup zucchini
sliced
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cup snow pea pods
ends trimmed
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4 teaspoons margarine
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1 teaspoon basil
dried
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1 x black pepper
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¼ cup stock
vegetable or chicken
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½ cup Parmesan cheese
grated
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pound pasta, fettuccine
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Ingredients

Amount Measure Ingredient Features
2 each carrots
sliced
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237 ml broccoli florets
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237 ml cauliflower florets
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237 ml zucchini
sliced
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79 ml snow pea pods
ends trimmed
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2E+1 ml margarine
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5 ml basil
dried
* Camera
1 x black pepper
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59 ml stock
vegetable or chicken
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118 ml Parmesan cheese
grated
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151.2 g pasta, fettuccine
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Directions

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, sauté zucchini and snow peas in margarine until crisp-tender, about 3 to 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 26129% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 329mg 14%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 13%
Sugars g
Protein 24g
Vitamin A 121% Vitamin C 66%
Calcium 18% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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