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
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
-
Step1Cook and drain fettuccine as directed on package. Rinse with cold water; drain.
-
Step2Cook asparagus in enough boiling water to cover 3 to 4 minutes or until crisp-tender; drain.
-
Step3In 10-inch skillet, melt butter over medium-high heat. Add asparagus, zucchini and peas; cook about 4 minutes, stirring frequently, until crisp-tender.
-
Step4In 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 1/2Tips from the Betty Crocker Kitchens
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