| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Asparagus, Carrots, Main dishes |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Uncooked fettucine or spaghetti |
| 1/2 |
lb |
Asparagus; trimmed, in 1" pieces |
| 1 |
sm |
Red or green bell pepper; in short thin strips |
| 1 1/2 |
c |
Shredded carrots |
| 2 |
|
Cloves garlic; finely chopped |
| 1 1/2 |
ts |
Italian herb seasoning; crushed |
| 2 |
tb |
Olive oil; or veg. oil |
| 1/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Cook fettucine as package directs; drain. Cook and stir asparagus, bell
pepper, carrots, parlic and herb seasoning in skillet in hot oil over
Medium-High heat, 3-5 minutes or until tender-crisp. Remove from heat. Stir
in fettucine and cheese. Serve immediately. Makes 4 servings. Per serving:
390 calories, 0 grams fat, 5 mg. cholesterol, 453 mg. sodium, 64 grams
carbohydrate, 13 grams protein. MC formatting by bobbi744@sojourn.com
Recipe by: Dole Asparagus Recipe
Posted to MC-Recipe Digest V1 #810 by Roberta Banghart
<bobbi744@sojourn.com> on Sep 26, 1997
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