Whole Wheat Fettuccine with Spring Vegetables

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

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

Directions

  1. 1 Cook and drain fettuccine as directed on package. Rinse with cold water; drain.
  2. 2 Cook asparagus in enough boiling water to cover 3 to 4 minutes or until crisp-tender; drain.
  3. 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. 4 In large bowl, toss asparagus mixture, fettuccine, tomato, basil and pepper. Cover and refrigerate about 1 hour or until chilled. Sprinkle with cheese.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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