Fresh Vegetable & Basil Fettuccine
6
servings
10 min
PREP TIME
15 min
TOTAL TIME

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

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

  2. STEP 2

    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.

Tip #1

If cherry tomatoes are large, cut in half.

Nutrition

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

Reviews

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  August 14, 2016

I have not tried this dish but I am eager to try.

— says Linda
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