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
14 cup Land O Lakes® Butter with Canola Oil
1 12 cups broccoli florets
1 medium carrot, coarsely shredded
12 teaspoon salt
1 tablespoon chopped fresh basil leaves
12 teaspoon purchased minced garlic
12 cherry tomatoes
Freshly grated Parmesan cheese, if desired
How to make
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STEP 1
Cook fettuccine according to package directions. Drain. Set aside; keep warm.
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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.
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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