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Fettuccine With Vegetables

Healthycooking's picture
  Green beans 1⁄2 Pound
  Yellow squash 1⁄2 Pound
  1% cottage cheese 1 Cup (16 tbs)
  Skim milk 1⁄3 Cup (5.33 tbs)
  Chopped fresh parsley 2 Tablespoon
  Margarine 1 Tablespoon
  Red onions 1⁄2 Pound, sliced
  Garlic 2 Clove (10 gm), chopped
  Fettuccine 3⁄4 Pound
  Frozen corn kernels 1 1⁄2 Cup (24 tbs)
  Dried summer savory/Basil 1⁄2 Teaspoon
  Pepper white 1⁄4 Teaspoon
  Salt 1 Pinch
  Grated parmesan cheese 1 Tablespoon

1. Cut the beans into 2-inch lengths. Halve the squash lengthwise and slice it 1/4 inch thick; set aside.
2. For the sauce, process the cottage cheese in a blender until smooth. With the machine running, add the milk, and process 5 seconds. Stir in the parsley; set aside.
3. Bring a large pot of water to a boil.
4. Meanwhile, melt the margarine in a medium-size skillet over medium heat. Add the onions and garlic, and cook, stirring, 5 minutes.
5. Cook the fettuccine 8 to 10 minutes, or according to the package directions until al dente.
6. Meanwhile, add the beans, squash, corn, savory, pepper and salt to the skillet, and cook, stirring frequently, 10 minutes, or until the vegetables are crisp-tender.
7. Drain the fettuccine and transfer it to a large serving bowl. Add the cheese sauce and vegetables, and toss to combine. Sprinkle the pasta and vegetables with Parmesan.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2097 Calories from Fat 253

% Daily Value*

Total Fat 28 g43.4%

Saturated Fat 6 g30.2%

Trans Fat 0 g

Cholesterol 19.3 mg6.4%

Sodium 587.3 mg24.5%

Total Carbohydrates 367 g122.2%

Dietary Fiber 35.5 g141.8%

Sugars 49.9 g

Protein 84 g168.3%

Vitamin A 77.7% Vitamin C 96.2%

Calcium 50.1% Iron 58%

*Based on a 2000 Calorie diet

Fettuccine With Vegetables Recipe