WHOLE WHEAT FETTUCCINE WITH SPRING VEGETABLES
Treat yourself to this cheesy pasta dish that's cooked with vegetables - perfect for an Italian dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Cook and drain fettuccine as directed on package. Rinse with cold water; drain.
- Cook asparagus in enough boiling water to cover 3 to 4 minutes or until crisp-tender; drain.
- In 10-inch skillet, melt butter over medium-high heat. Add asparagus, zucchini and peas; cook about 4 minutes, stirring frequently, until crisp-tender.
- In large bowl, toss asparagus mixture, fettuccine, tomato, basil and pepper. Cover and refrigerate about 1 hour or until chilled. Sprinkle with cheese.
Nutrition Facts : Calories 300, Carbohydrate 49 g, Cholesterol 10 mg, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 5 g, TransFat 0 g
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Savannah Sides
[email protected]Thank you for sharing this recipe! I'm always looking for new ways to cook with spring vegetables.
BD.F Khan
[email protected]This dish looks absolutely delicious! I'm going to add it to my list of recipes to try this week.
Nancy Bernal
[email protected]I'm always looking for new and exciting pasta recipes, and this one definitely fits the bill! I can't wait to try it out.
Lena.Be.Nureq Lena
[email protected]This recipe is a great starting point for creating your own spring vegetable fettuccine dish. Feel free to experiment with different vegetables and herbs to create a dish that's perfect for you.
Muzzammil khan
[email protected]Overall, this was a good recipe. I would recommend it to others, but I would suggest making a few adjustments to suit your own taste.
Mhizta Hotkid
[email protected]This recipe was a bit too time-consuming for me. I think I'll look for a simpler fettuccine recipe next time.
Hadi Askari
[email protected]I found the sauce to be a bit too oily. I think I'll try reducing the amount of olive oil next time.
ALLAHBUX BUGHIO
[email protected]This dish was a little too bland for my taste. I think I'll add some more garlic and chili flakes next time.
King Basit
[email protected]I love the vibrant colors of this dish! It's such a cheerful meal.
Emieme Nicholas
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Brenda Regalado
[email protected]I'm not a big fan of whole wheat pasta, but this dish changed my mind! The pasta was cooked perfectly and the sauce was amazing.
Jaidyn B
[email protected]This was a great way to use up some of the spring vegetables I had on hand. The dish was light and flavorful, and I loved the addition of the herbs.
Wazeerkhan Wazeerkhan
[email protected]I made this dish for a potluck and it was a huge hit! Everyone raved about the flavors and the beautiful presentation.
Mony Khaled
[email protected]This recipe was easy to follow and the result was delicious! I especially loved the asparagus and peas in the dish.
Carson Brown
[email protected]This fettuccine dish turned out amazing! The flavors of the spring vegetables blended perfectly with the whole wheat pasta. It was a colorful and healthy meal that everyone at my dinner table loved.