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Low-Sodium Pasta Primavera

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Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Interest: 
Holiday, Everyday, Healthy
Ingredient: 
Cheese
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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