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    You are in: Home / Recipes / Whole Wheat Fettuccine With Spring Vegetables Recipe
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    Whole Wheat Fettuccine With Spring Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    hellokitty's Note:

    I made this up at home one day with a lot of vegetable leftovers and Trader Joe's whole wheat pasta. It's decidedly spunky with the jalapeno, but feel free to leave it out if you don't like the spicier taste. Also this recipe is easy to adapt to other vegetables that you might like better.

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    Serves: 4



    Units: US | Metric


    1. 1
      Cook fettuccine according to package directions. When done, drain the pasta and keep warm.
    2. 2
      In a large skillet heat oil over high heat. Cook the shallots, garlic, and jalapeno pepper for one minute or until shallots are soft.
    3. 3
      Add celery and carrot, cook and stir for one minute. Stir in the broccoli, asparagus, zucchini, mushrooms, pea pods and broth. Cover and cook for 3 minutes.
    4. 4
      Add the hot fettuccine, salt, and black pepper to the skillet and toss gently to mix together all the ingredients.
    5. 5
      Garnish with snipped chives and serve.

    Ratings & Reviews:

    • on January 09, 2009


      Awesome! I couldn't get shallots because I live in China and couldn't find them, but I used a white onion instead. Delicious and healthy. I will cook this many more times in the future. Thank-you.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Whole Wheat Fettuccine With Spring Vegetables

    Serving Size: 1 (237 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 224.1
    Calories from Fat 29
    Total Fat 3.2 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 341.8 mg
    Total Carbohydrate 43.3 g
    Dietary Fiber 3.2 g
    Sugars 3.8 g
    Protein 10.0 g

    The following items or measurements are not included:

    shiitake mushrooms

    vegetable broth

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