Fettuccine with Fresh Vegetables
Enjoy this low fat, no cholesterol, low sodium vegetarian and vegan dish. It can serve as the main dish or a dish with a larger meal. Remember the garlic bread.
1 lb fettuccine pasta
1 tsp oregano
2-3/4 cups broccoli florets
3 cups carrots, sliced
2 cups julienned green bell pepper, red or yellow bell pepper
Bring 8 quarts of water to a boil. Add the pasta and cook for 5 minutes. Add broccoli and carrots, cook for 5 more minutes. Remove from heat and drain. Coat a large skillet with a non-stick spray. Add peppers and onions, saute for 5 minutes. Add oregano, cook for 2 minutes. Toss the pasta and vegetables together with the olive oil and top with chives.
Nutrition (per serving) Calories 260; % Calories From Fat 4.5%; Total Fat 1.3g; Saturated Fats 0.2g; Mono-unsaturated Fats 0.1g; Poly-unsaturated Fats 0.5g; Cholesterol 0mg; Sodium 61mg; Total Carbohydrates 54g; Dietary Fiber 5.9g; Sugar 5.4g; Protein 9.5g.
Thiamin B1 0.6 mg
Manganese 0.78 mg