| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Vegetarian |
Vegetarian, Pasta |
4 |
Servings |
INGREDIENTS
| 2 |
|
Carrots, sliced |
| 1 |
c |
Broccoli florets |
| 1 |
c |
Cauliflower florets |
| 1 |
c |
Zucchini, sliced |
| 1/3 |
c |
Snow peas,ends trimmed |
| 4 |
ts |
Margarine |
| 1 |
ts |
Basil, dried |
|
|
Black pepper |
| 1/4 |
c |
Chicken stock (no fat) |
| 1/2 |
c |
Parmesan cheese, grated |
| 1/3 |
lb |
Fettuccine |
INSTRUCTIONS
* Blanch carrots, broccoli, and cauliflower by immersing in boiling water
for about 1 minute. Remove and plunge into ice water. Drain and reserve. In
a nonstick skillet over medium heat, saute zucchini and snow peas in
margarine until crisp-tender, about 3-4 minutes. Add carrots, brocolli,
cauliflower, basil and pepper to taste. Stir in chicken stock and parmeson.
* Meanwhile cook fettucine until al dente and drain. Divide among serving
plates and top with vegetable-cheese mixture. Serve immediately.
2 bread, 1 fat, 1 protien, 2 vegetables.
carbs 40g, pro 13g, fat 8g, chol 8mg, sodium 216mg, potassium 615mg, fiber
2g, calcium 242mg, iron 2.7mg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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