Low-Sodium Pasta Primavera
|Low sodium chicken broth||1⁄4 Cup (4 tbs)|
|Olive oil||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Broccoli florets||1 1⁄2 Cup (24 tbs)|
|Red bell pepper||1 Medium, thinly sliced|
|Halved mushrooms||1 Cup (16 tbs)|
|Frozen peas||1 Cup (16 tbs)|
|Sliced scallions||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Dry white wine||1 Ounce (2 Tablespoon)|
|Fettuccine||4 1⁄2 Ounce, cooked and drained|
|Grated parmesan cheese||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
1. In large nonstick skillet, heat broth and 2 teaspoons of the oil; add broccoli, pepper, mushrooms, peas, scallions and garlic. Cook, stirring frequently, 4-5 minutes, until vegetables are tender. Stir in wine; cook 1 minute longer.
2. Place fettuccine in serving bowl; toss with the remaining 2 teaspoons oil. Add vegetable mixture; toss to mix well. Sprinkle with Parmesan cheese.