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Fettuccine With Vegetables And Basil

21st.Century.Chef's picture
Ingredients
  Whole wheat fettuccine 1 Pound (1 Package)
  Olive oil 1⁄4 Cup (4 tbs)
  Cooked broccoli florets 1 Cup (16 tbs) (steamed)
  Cooked carrots 1 Cup (16 tbs), sliced (steamed)
  Cooked zucchini 1 Cup (16 tbs), trimmed (steamed)
  Cooked squash 1 Cup (16 tbs), trimmed (yellow patty pan, steamed)
  Cooked peas 1 Cup (16 tbs) (steamed)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Chopped fresh basil 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Pasta
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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