| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Italian |
Italian5 |
6 |
servings |
INGREDIENTS
| 2 |
c |
Sugar snap peas |
| 1 |
tb |
Olive oil |
| 4 |
|
Cloves garlic; minced |
| 2 1/2 |
c |
Chopped spinach; divided |
| 1/2 |
c |
Sliced green onions; (1/2-inch) |
| 2 |
md |
Zucchini; (3 cups) |
|
|
Halved lengthwise and thinly sliced |
| 1 |
c |
Canned vegetable broth |
| 2 |
md |
Green tomatoes |
|
|
Peeled; seeded, and cut |
|
|
; into thin wedges |
| 1/2 |
c |
Thinly sliced fresh basil |
| 2 |
tb |
Chopped fresh chives |
| 2 |
tb |
Chopped fresh oregano |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 6 |
c |
Hot cooked fresh fettuccine |
|
|
(1 pound uncooked pasta) |
| 3 |
oz |
Shaved asiago cheese |
|
|
Fresh herbs; (optional) |
INSTRUCTIONS
Trim ends from peas, and remove strings.
Drop peas into a Dutch oven of boiling water; cook 30 seconds. Drain and
rinse under cold water.
Heat oil in pan over medium heat. Add garlic; sauté.1 minute. Add peas,
1-1/4 cups spinach, green onions, and zucchini; sauté.2 minutes. Add broth
and tomatoes; cook 2 minutes, stirring occasionally. Add remaining spinach,
basil, chives, oregano, salt, and pepper; cook 1 minute, stirring
occasionally. Yield: 6 servings (serving size: 1 cup pasta, 1 cup vegetable
mixture, and 1/2 ounce cheese).
Serving Ideas : Garnish with fresh herbs, if desired.
Per serving: 53 Calories (kcal); 3g Total Fat; (38% calories from fat); 2g
Protein; 7g Carbohydrate; 0mg Cholesterol; 110mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Recipe by: Cooking Light, Jul/Aug 1995, page 119
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