1 Cup (16 tbs), trimmed (yellow patty pan, steamed)
1 Cup (16 tbs) (steamed)
Grated parmesan cheese
1⁄4 Cup (4 tbs)
Chopped fresh basil
1. Cook the whole-wheat fettuccine in a large pot of boiling salted water following package directions. Drain the pasta. Toss the pasta with the olive oil.
2. Divide the pasta among individual plates; top with the broccoli, carrots, zucchini, squash and snow peas, dividing evenly. Sprinkle each serving with grated Parmesan cheese and chopped fresh basil.