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Vegetable Fettuccine Primavera

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Vegetable Fettuccine Primavera Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
402
Calories from Fat
81
% Daily Value
Total Fat
9g
14%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
608mg
25%
Total Carbohydrates
68g
23%
Dietary Fiber
11g
44%
Sugars
19g
Protein
18g
Calcium
191mg
19%

Number of servings: 4

Calories per serving: 402

Preparation time: 40 min

Total time: 40 min

Ingredients

4 cups or 1 recipe of Marinara Sauce

1 cup broccoli florets, sliced in half

1 cup thinly sliced zucchini

1 cup thinly sliced yellow crookneck summer squash

1 cup thinly sliced carrots

Nonstick cooking spray

1 tbsp olive oil

8 sliced green onions, tops included

3 cups sliced mushrooms

12 cup chopped fresh basil leaves

8 oz whole-wheat fettuccine pasta, cooked according to directions without salt or fat

12 cup Parmesan cheese

Directions

1. Prepare Marinara Sauce recipe according to directions. Set aside.

2. Steam the broccoli, zucchini, squash, and carrots until tender. Set aside.

3. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When hot, add onions and sauté for 1 to 2 minutes.

4. Add mushrooms and sauté for 2 to 3 minutes.

5. Add steamed vegetables, basil, and marinara sauce.

6. Add the cooked pasta and stir 3 to 4 minutes to heat through.

7. Top each serving with cheese.

Makes 4 servings.

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