Three-herb Fettuccine With Vegetables And Shaved Asiago

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Italian	Italian5	6	Servings

INGREDIENTS

2	c	Sugar snap peas
1	T	Olive oil
4		Cloves garlic, minced
2 1/2	c	Chopped spinach, divided
1/2	c	Sliced green onions
		1/2-inch
2		Zucchini, 3 cups
		Halved lengthwise and thinly
		sliced
1	c	Canned vegetable broth
2		Green tomatoes
		Peeled, seeded and cut
		into thin wedges
1/2	c	Thinly sliced fresh basil
2	T	Chopped fresh chives
2	T	Chopped fresh oregano
1/4	t	Salt
1/4	t	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; sautÃ©1 minute. Add
peas, 1-1/4 cups spinach, green onions, and zucchini; sautÃ©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
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 470 Calories From Fat: 85 Total Fat: 9.5g Cholesterol: 14.1mg Sodium: 751.2mg Potassium: 710.6mg Carbohydrates: 79g Fiber: 7.2g Sugar: 2g Protein: 18.8g