Spinach Fettuccine With Vegetables
|Olive oil||1 Tablespoon|
|Shallots||3 , finely chopped|
|Sweet red peppers||1 Small, cored, seeded and cut into 1/2 inch squares|
|Sweet yellow peppers||1 Small, cored, seeded and cut into 1/2 inch squares|
|Carrot||1 Medium, peeled and thinly sliced|
|Garlic||2 Clove (10 gm), minced|
|Chicken stock/Low sodium chicken broth||1⁄4 Cup (4 tbs)|
|Zucchini||1 Medium, sliced|
|Cherry tomatoes/2 medium size tomatoes, cut into 3/4 inch cubes||1 Cup (16 tbs), halved (Red / Yellow Colored)|
|Spinach fettuccine||12 Ounce|
|Minced fresh basil||1 Tablespoon|
|Minced fresh parsley||1 Tablespoon|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Black pepper||1⁄4 Teaspoon (Or To Taste)|
1 lna 10-inch nonstick skillet, heat the oil over moderately low heat.
Add the shallots and cook for 1 minute.
Add the sweet peppers, carrot, garlic, salt, and black pepperand cook, stirring, for 1 minute.
Add the stock, bringtoa boil, lowerthe heat, and simmer, covered, for 3 minutes.
Stir in the zucchini and tomatoes and cook, covered, for 1 to 2 minutes or until the tomatoes are heated through and the vegetables are just tender.
2 Meanwhile, bring a stockpot of unsalted water to a boil.
Add the fettuccine and cook for 8 minutes or until tender but still firm to the bite.
Drain, transferto a warm serving bowl, and add the vegetable mixture, basil, and parsley.
Toss until well combined.
Serving size: Complete recipe
Calories 1682 Calories from Fat 152
% Daily Value*
Total Fat 23 g35.7%
Saturated Fat 2.5 g12.4%
Trans Fat 0 g
Cholesterol 1.8 mg0.6%
Sodium 891.2 mg37.1%
Total Carbohydrates 318 g106%
Dietary Fiber 28.7 g114.8%
Sugars 26 g
Protein 54 g108.6%
Vitamin A 391% Vitamin C 872.2%
Calcium 35.3% Iron 28%
*Based on a 2000 Calorie diet