2 Carrots, sliced
1 cup Broccoli florets
1 cup Cauliflower florets
1 cup Zucchini, sliced
1/3 cup Snow peas,ends trimmed
4 tsp Margarine
1 tsp Basil, dried
Black pepper
1/4 cup Chicken stock (no fat)
1/2 cup Parmesan cheese, grated
1/3 lb Fettuccine
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* 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, saute zucchini and snow peas in margarine until crisp-tender, about 3-4 minutes. Add carrots, brocolli, cauliflower, basil and pepper to taste. Stir in chicken stock and parmeson.
* Meanwhile cook fettucine until al dente and drain. Divide among serving plates and top with vegetable-cheese mixture. Serve immediately.
2 bread, 1 fat, 1 protien, 2 vegetables.
carbs 40g, pro 13g, fat 8g, chol 8mg, sodium 216mg, potassium 615mg, fiber 2g, calcium 242mg, iron 2.7mg
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