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Recipes

Very Veggie Fettuccine  

Try this recipe! In small portions it makes a great side dish, or serve up a larger amount as a vegetarian entree.

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Main Dishes

Think Variety; Think Color: Red Yellow/Orange Green

Preparation time: 25 minutes

Serves: 4

Cups of Fruits and Vegetables per Serving: 1

Ingredients:

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
¼ 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. 

Serve immediately.

Each serving provides: an excellent source of vitamin A, vitamin C; and a good source of calcium, potassium and fiber.

 

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.

Nutritional Information per Serving
Calories: 314 Carbohydrates: 45g
Total Fat: 9.9g Cholesterol: 63mg
Saturated Fat: 3.5g Dietary Fiber: 5g
% of Calories from Fat: 28% Sodium: 270mg
Protein: 13g  

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