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Fresh Vegetable & Basil Fettuccine

Fresh Vegetable & Basil Fettuccine

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


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10 min
Prep Time
15 min
Total Time
6
servings

Ingredients

Pasta

6 ounces uncooked dried fettuccine or spinach fettuccine

Vegetables

1/4 cup Land O Lakes® Butter with Canola Oil

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

How to make

  1. STEP 1

    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, 4-6 minutes or until vegetables are crisply tender. Add tomatoes; continue cooking 2-3 minutes or until heated through. Toss vegetable mixture with cooked fettuccine; sprinkle with Parmesan cheese, if desired.

  2. STEP 2

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

Tip #1

If cherry tomatoes are large, cut in half.

Nutrition (1 serving)

160 Calories
4.5 Fat (g)
5 Cholesterol (mg)
270 Sodium (mg)
25 Carbohydrates (g)
2 Dietary Fiber
5 Protein (g)
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