Fettuccine with Vegetables and Basil
|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|
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.