Fresh Vegetable & Basil Fettuccine

Fresh Vegetable & Basil Fettuccine
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This colorful dish mixes fresh vegetables with pasta for a low-calorie meal.
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

Directions

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

If cherry tomatoes are large, cut in half.

Nutrition Facts (1 serving)

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

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