RANDOM UNITS WITH NO MEANING: 3
2. In a large nonstick skillet, saute zucchini in oil. Add asparagus. Add onion and garlic and saute one more minute. Add the peas, salt, and pepper. Saute until vegetables are crisp-tender.
3. Drain fettuccine and add them to the veggies. Stir in the cheese, parsley and chives.
This make a nice side dish to fish, or it's a nice lunch main dish. Plenty of whole grains if you use ww pasta. :) I'm usually, ummm, "generous" with measuring the asparagus...
This recipe is from Light and Tasty in August / September 2007.
As a side dish - 4 @ Per Serving: 165 Calories; 4g Fat (19.7% calories from fat); 9g Protein; 25g Carbohydrate; 5g Dietary Fiber; 7mg Cholesterol; 231mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
As a more main dish - 2 @ Per Serving: 331 Calories; 7g Fat (19.7% calories from fat); 17g Protein; 51g Carbohydrate; 10g Dietary Fiber; 15mg Cholesterol; 462mg Sodium.