Italian recipes

Fettuccine Primavera

Course : Italian
Serves: 4

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Ingredients:

2 medium carrots -- sliced

1 cup broccoli florets

1 cup cauliflower florets

1 cup zucchini -- sliced

1/3 cup snow peas -- ends trimmed

4 teaspoons margarine

1 teaspoon basil -- dried

1 teaspoon black pepper

1/4 cup chicken stock -- (no fat)

1/2 cup parmesan cheese -- grated

1/3 pound fettuccine

2 medium carrots -- sliced

1 cup broccoli florets

1 cup cauliflower florets

1 cup zucchini -- sliced

1/3 cup snow peas -- ends trimmed

4 teaspoons margarine

1 teaspoon basil dried

1 teaspoon black pepper

1/4 cup chicken stock -- (no fat)

1/2 cup parmesan cheese -- grated

1/3 pound fettuccine

Preparation / Directions:

* Blanch carrots, broccoli, and cauliflower by immersing in boiling water for about 1 minute. Remove and plunge into ice water. Drain and reserve. In a nonstick skillet over medium heat, sauté‚zucchini and snow peas in margarine until crisp-tender, about 3-4 minutes. Add carrots, broccoli, cauliflower, basil and pepper to taste. Stir in chicken stock and parmesan. * Meanwhile cook fettuccine until al dente and drain. Divide among serving plates and top with vegetable-cheese mixture. Serve immediately.

Fettuccine Primavera

Ingredients:

Preparation / Directions:

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