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Whole Wheat Fettuccine with Spring Vegetables

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Betty Crocker Kitchens
Updated Jan 18, 2011
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Treat yourself to this cheesy pasta dish that's cooked with vegetables - perfect for an Italian dinner.

Whole Wheat Fettuccine with Spring Vegetables

  • Prep Time 25 min
  • Total 1 hr 25 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 1 package (12 oz) whole wheat fettuccine
  • 2 cups cut-up fresh asparagus
  • 1 tablespoon butter or margarine
  • 1 medium zucchini, cut into julienne strips (2 cups)
  • 1 box (9 oz) frozen baby sweet peas
  • 1 medium tomato, chopped (3/4 cup)
  • 1/4 cup chopped fresh or 2 tablespoons dried basil leaves
  • 1/4 teaspoon pepper
  • 1/3 cup grated Parmesan cheese

Instructions

  • Step 
    1
    Cook and drain fettuccine as directed on package. Rinse with cold water; drain.
  • Step 
    2
    Cook asparagus in enough boiling water to cover 3 to 4 minutes or until crisp-tender; drain.
  • Step 
    3
    In 10-inch skillet, melt butter over medium-high heat. Add asparagus, zucchini and peas; cook about 4 minutes, stirring frequently, until crisp-tender.
  • Step 
    4
    In large bowl, toss asparagus mixture, fettuccine, tomato, basil and pepper. Cover and refrigerate about 1 hour or until chilled. Sprinkle with cheese.

Nutrition

300 Calories
5g Total Fat
15g Protein
49g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
45
Total Fat
5g
7%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
135mg
6%
Potassium
300mg
9%
Total Carbohydrate
49g
17%
Dietary Fiber
9g
37%
Sugars
5g
Protein
15g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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