Very Veggie Fettuccine
By 30 Minutes or Less
Try this recipe! In small portions it makes a great side dish, or serve up a larger amount as a vegetarian entree.
- 1 9-oz. package refrigerated spinach fettuccini
1 tablespoon olive oil
2 medium carrots, chopped to small dice
2 tablespoons chopped scallions
1 cup chopped yellow peppers
1/4 cup sun-dried tomatoes, oil pack, drained; cut into small pieces
4 medium tomatoes, sliced into wedges
2 ounces feta cheese, crumbled
Prepare pasta as label directs and keep warm.
Meanwhile, heat olive oil over MEDIUM-HIGH heat and sauté carrots until tender-crisp, about 4 minutes.
Add scallions and peppers and stir-fry until tender crisp, about 4 more minutes.
Add vegetables to pasta and stir to mix.
Mix in chopped sun-dried tomatoes.
Place equal amounts on 4 serving plates.
Arrange tomato slices on top.
Sprinkle with feta cheese.
Each serving provides: an excellent source of vitamin A, vitamin C; and a good source of calcium, potassium and fiber.
- Total Fat:9.9g
- Saturated Fat:3.5g
- Dietary Fiber:5g
- % of Calories from Fat:28%
- Recipe Credit
- Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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