Fresh Vegetable & Basil Fettuccine

Fresh Vegetable & Basil Fettuccine

This colorful dish mixes fresh vegetables with pasta for a low-calorie meal.

10 min. prep time
6 servings
000 Ratings



6 ounces uncooked dried fettuccine or spinach fettuccine


1 1/2 cups broccoli florets
1 medium carrot, coarsely shredded
1/2 teaspoon salt
1 tablespoon chopped fresh basil leaves
1/2 teaspoon purchased minced garlic
12 cherry tomatoes
Freshly grated Parmesan cheese, if desired


Cook fettuccine according to package directions. Drain. Set aside; keep warm.

Meanwhile, melt Light Butter with Canola Oil in 10-inch skillet; add all remaining ingredients except tomatoes and Parmesan cheese. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 6 minutes). Add tomatoes; continue cooking until heated through (2 to 3 minutes). Toss vegetable mixture with cooked fettuccine; sprinkle with Parmesan cheese, if desired.

Recipe Tip

If cherry tomatoes are large, cut in half.

Nutrition Facts (1 serving)

Calories: 160

Fat: 4.5g

Cholesterol: 5mg

Sodium: 270mg

Carbohydrates: 25g

Dietary Fiber: 2g

Protein: 5g

Recipe #7867©1995Land O'Lakes, Inc.

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