• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Three-Herb Fettuccine with Vegetables and Shaved Asiago

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 2 c Sugar snap peas
  • 1 tb Olive oil
  • 4 Cloves garlic, minced
  • 2 1/2 c Chopped spinach, divided
  • 1/2 c Sliced green onions,
  • -(1/2-inch)
  • 2 md Zucchini, (3 cups) halved
  • -lengthwise and thinly
  • -sliced
  • 1 c Canned vegetable broth
  • 2 md Green tomatoes, peeled,
  • -seeded, and cut into thin
  • -wedges
  • 1/2 c Thinly sliced fresh basil
  • 2 tb Chopped fresh chives
  • 2 tb Chopped fresh oregano
  • 1/4 ts Salt
  • 1/4 ts Freshly ground pepper
  • 6 c Hot cooked fresh fettuccine
  • -(1 pound uncooked pasta)
  • 3 oz Shaved Asiago cheese
  • Fresh herbs, (optional)


Trim ends from peas, and remove strings.

Drop peas into a Dutch oven of boiling water; cook 30 seconds. Drain and
rinse under cold water.

Heat oil in pan over medium heat. Add garlic; saute 1 minute. Add peas,
1-1/4 cups spinach, green onions, and zucchini; saute 2 minutes. Add broth
and tomatoes; cook 2 minutes, stirring occasionally. Add remaining spinach,
basil, chives, oregano, salt, and pepper; cook 1 minute, stirring
occasionally. Yield: 6 servings (serving size: 1 cup pasta, 1 cup vegetable
mixture, and 1/2 ounce cheese).

Per serving: 484 Calories; 9g Fat (16% calories from fat); 21g Protein; 81g
Carbohydrate; 13mg Cholesterol; 436mg Sodium

Serving Ideas : Garnish with fresh herbs, if desired.

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