Spinach Fettuccine With Vegetable Ribbons
|Zucchini||2 Medium, unpeeled|
|Spinach fettuccine||1⁄2 Pound|
|Chicken broth||1 Cup (16 tbs) (Low-Sodium Or Regular)|
|Garlic||2 Clove (10 gm), minced or crushed through a press|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
1 Bring a large pot of water to a boil.
2 Meanwhile, using a cheese sheer or a vegetable peeler, make long ribbons of carrot and zucchini. Coarsely chop the scallions.
3 Add the fettuccine to the boiling water and cook until al dente, 8 to 10 minutes, or according to package directions.
4 Meanwhile, in a large skillet, combine 3/4 cup of the broth with the garlic, oregano and pepper, and bring to a boil. Add the carrot and zucchini ribbons, reduce the heat to medium-low, cover and simmer until the vegetables are wilted and tender, about 3 minutes.
5 With a slotted spoon, remove the carrot and zucchini to a serving bowl. Reserve the broth in the skillet. Drain the pasta and add it to the vegetable ribbons. Cover loosely to keep warm.
6 In a small bowl, combine the cornstarch and remaining 1/4 cup broth and stir to blend. Bring the broth in the skillet to a boil over medium-high heat, stir in the cornstarch mixture and the scallions and cook, stirring, until the sauce has thickened slightly, about 1 minute.
7 Add the sauce and Parmesan to the pasta and vegetables and toss to coat.
Serving size: Complete recipe
Calories 1256 Calories from Fat 92
% Daily Value*
Total Fat 15 g22.4%
Saturated Fat 5.7 g28.7%
Trans Fat 0 g
Cholesterol 27.4 mg9.1%
Sodium 1305 mg54.4%
Total Carbohydrates 236 g78.7%
Dietary Fiber 23.5 g93.9%
Sugars 18.9 g
Protein 49 g97.6%
Vitamin A 448.7% Vitamin C 139.3%
Calcium 67.5% Iron 29.3%
*Based on a 2000 Calorie diet