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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Fettuccine Primavera

Date Added: November 23, 2009


2 Unit Carrots sliced
1 Cup Broccoli fresh
1 Cup Cauliflower (6oz)
1 Cup Zucchini sliced
1/3 Cup Snow Peas ends trimmed
4 Teaspoons Margarine not butter!
1 Teaspoon Basil dried
1 Unit Pepper to taste
1/4 Cup Chicken Stock
1/2 Cup Parmesan Cheese grated
1/3 Pound Fettuccine or flat noodle**
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1. * Blanch carrots, broccoli, and cauliflower by immersing in boiling water for about 1 minute.

2. Remove and plunge into ice water. Drain and reserve.

3. In a nonstick skillet over medium heat, saute zucchini and snow peas in margarine until crisp-tender, about 3-4 minutes.

4. Add carrots, broccoli, cauliflower, basil and pepper to taste.

5. Stir in chicken stock and Parmesan. * Meanwhile cook fettuccine until al dente and drain.

6. Divide among serving plates and top with vegetable-cheese mixture.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, MSG, Poultry, Cheese, Peas allergies.
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