Whole Wheat Fettuccine with Spring Vegetables

Treat yourself to this cheesy pasta dish that's cooked with vegetables - perfect for an Italian dinner.

  • prep time 25 min
  • total time 1 hr 25 min
  • ingredients 9
  • servings 6

Ingredients

1
package (12 oz) whole wheat fettuccine
2
cups cut-up fresh asparagus
1
tablespoon butter or margarine
1
medium zucchini, cut into julienne strips (2 cups)
1
box (9 oz) frozen baby sweet peas
1
medium tomato, chopped (3/4 cup)
1/4
cup chopped fresh or 2 tablespoons dried basil leaves
1/4
teaspoon pepper
1/3
cup grated Parmesan cheese
  • 1 Cook and drain fettuccine as directed on package. Rinse with cold water; drain.
  • 2 Cook asparagus in enough boiling water to cover 3 to 4 minutes or until crisp-tender; drain.
  • 3 In 10-inch skillet, melt butter over medium-high heat. Add asparagus, zucchini and peas; cook about 4 minutes, stirring frequently, until crisp-tender.
  • 4 In large bowl, toss asparagus mixture, fettuccine, tomato, basil and pepper. Cover and refrigerate about 1 hour or until chilled. Sprinkle with cheese.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    300
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    2g,
    2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    135mg
    135%;
    Total Carbohydrate
    49g
    49%
    (Dietary Fiber
    9g
    9%
      Sugars
    5g
    5%
    ),
    Protein
    15g
    15%
    ;
    % Daily Value*:
    Vitamin A
    35%;
    Vitamin C
    15%;
    Calcium
    10%;
    Iron
    25%;
    Exchanges:
    3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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