Pasta And Vegetable Toss
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Italian seasoning||1 Teaspoon|
|Olive oil||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Beef flavor instant bouillon||2 Teaspoon (Use Wyler's Or Steero)|
|Broccoli flowerets||2 Cup (32 tbs)|
|Sliced zucchini||2 Cup (32 tbs)|
|Fresh mushrooms||8 Ounce, sliced|
|Red bell pepper||1 Medium, cut into thin strips|
|Fettuccine||1⁄2 Pound, drained (Cooked According To Package Directions, 1/2 Of A 1 Pound Package, Use Creamette)|
In large skillet, cook and stir onion, garlic and Italian seasoning in oil until onion is tender.
Add water, bouillon and vegetables.
Cover and simmer 5 to 7 minutes until vegetables are tender-crisp.
Toss with hot fettuccini.
Serving size: Complete recipe
Calories 1208 Calories from Fat 195
% Daily Value*
Total Fat 22 g33.2%
Saturated Fat 2.6 g13%
Trans Fat 0 g
Cholesterol 0.4 mg0.13%
Sodium 3104.7 mg129.4%
Total Carbohydrates 209 g69.6%
Dietary Fiber 17.1 g68.5%
Sugars 27.6 g
Protein 46 g92.8%
Vitamin A 174.3% Vitamin C 580.3%
Calcium 15.5% Iron 46.4%
*Based on a 2000 Calorie diet