| Fettuccine Primavera
2 Carrots, sliced
1 cup of broccoli florets
1 cup of cauliflower florets
1 cup of zucchini, sliced
1/3 cup of Snow peas, ends trimmed
4 teaspoons of margarine
1 teaspoon of basil, dried
Black pepper
1/4 cup of chicken stock (no fat)
1/2 cup of Parmesan cheese, grated
1/3 pound of Fettuccine |
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* 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, sauté zucchini and snow peas in margarine until crisp-tender, about 3-4 minutes. Add carrots, broccoli, cauliflower, basil and pepper to taste. Stir in chicken stock and parmesan. * Meanwhile cook fettuccine until al dente and drain. Divide among serving plates and top with vegetable-cheese mixture. Serve immediately. 2 bread, 1 fat, 1 protein, 2 vegetables. carbs 40g, pro 13g, fat 8g, chol 8mg, sodium 216mg, potassium 615mg, fiber 2g, calcium 242mg, iron 2.7mg From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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