Side Pannel
Three-Herb Fettuccine with Vegetables and Shaved Asiago
Three-Herb Fettuccine with Vegetables and Shaved Asiago
- Recipe Submitted by ADMIN on 09/26/2007
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)
Directions
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.
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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