Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Carrots, sliced
1 c Broccoli florets
1 c Cauliflower florets
1 c Zucchini, sliced
1/3 c Snow peas,ends trimmed
4 ts Margarine
1 ts Basil, dried
Black pepper
1/4 c Chicken stock (no fat)
1/2 c Parmesan cheese, grated
1/3 lb Fettuccine

* Blanch carrots, broccoli, and cauliflower by immersing in boiling
water for about 1 minute. Remove and plunge into ice water. Drain and
reserve. In a nonstick skillet over medium heat, saute zucchini and
snow peas in margarine until crisp-tender, about 3-4 minutes. Add
carrots, brocolli, cauliflower, basil and pepper to taste. Stir in
chicken stock and parmeson.

* Meanwhile cook fettucine until al dente and drain. Divide among
serving plates and top with vegetable-cheese mixture. Serve
immediately.

2 bread, 1 fat, 1 protien, 2 vegetables.

carbs 40g, pro 13g, fat 8g, chol 8mg, sodium 216mg, potassium 615mg,
fiber 2g, calcium 242mg, iron 2.7mg

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