Fettuccine with Vegetables
16 ounces fettuccine
6 cups broccoli florets
3 cups sliced carrots
2 cups jullienned red peppers
1 cup sliced red onion
1 teaspoon
oregano 1 teaspoon
black pepper 1 teaspoon olive oil
4 tablespoons Parmesan cheese
1/2 teaspoon
chives Bring 5 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; sauté for 5 minutes. Add oregano and black pepper; cook for 2 minutes. Toss the pasta and vegetables together with the olive oil and top with cheese and chives.
As prepared, each serving contains 180 calories, 1.5g total fat, 0mg cholesterol, 60mg sodium, 35g total carbohydrate and 7g protein.
