27 Dec Fettuccini Primavera
Servings: 6
Estimated Total Prep Time: 20 minutes
NUTRITIONAL INFO (per serving)
Calories: 521
Total Protein: 15 grams
Total Carbs: 67 grams
Total Fat: 22 grams
Saturated Fat: 4 grams
Total Fiber: 6 grams
INGREDIENTS
1 yellow squash, cut into thin strips
2 cloves garlic, chopped
1 medium onion, chopped
1 cup zucchini, cut into ¼-inch rounds or thin strips
2 red peppers, diced or cut into thin strips
Nonstick spray
1 lb fettuccini pasta, cooked and drained
½ cup olive oil
Salt and pepper
½ cup grated Parmesan cheese
PREPARATION
Heat a large skillet on medium-high. Coat with nonstick spray and add garlic first, and then remaining vegetables. Cook until softened, mixing occasionally, about 5 minutes.
Combine vegetables, oil, ¼ cup Parmesan, and pasta in mixing or serving bowl. Add salt and pepper to taste.
Divide into six equal servings (about 2 cups pasta and vegetables each). Top each with remaining Parmesan (2 tsp per serving).