Pasta Primavera (8 PTS)

Recipe Ingredients

2 cups	474ml	Diagonally sliced asparagus - (1-inch)
2 cups	220g / 7.8oz	Sliced carrot
1 1/2 cups	355ml	Snow peas
1 tablespoon	15ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped onion
2		Garlic - minced
6 cups	1422ml	Hot cooked fettuccine
		(10 ounces uncooked pasta)
1/2 cup	73g / 2.6oz	Grated fresh Parmesan cheese - (2 ounces) divided
1/4 cup	36g / 1.3oz	Chopped fresh parsley
2 tablespoons	30ml	Dry white wine
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper

Recipe Instructions

Drop the first 3 ingredients into a large saucepan of boiling water; cook

2 minutes. Drain and set aside.

Heat oil in a Dutch oven over medium heat. Add onion and garlic; saute 2

minutes or until tender. Remove from heat. Add asparagus mixture,

fettuccine, 1/4 cup cheese, parsley, wine, salt, and pepper; toss well.

Top with remaining cheese. Yield: 6 servings (serving size: 1-1/2 cups).

Per serving: 411 Calories (kcal); 6g Total Fat; (12% calories from fat); 16g

Protein; 73g Carbohydrate; 5mg Cholesterol; 326mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Drain cooked pasta in a colander over a bowl, holding back about

1/2 cup cooking liquid. Allow the pasta to drain a few minutes,

and then return it to the pot, and toss it with a little of the

reserved cooking liquid; this eliminates the need to add oil to

keep the strands of pasta from sticking. Stir the pasta gently

with the sauce, adding some of the reserved cooking liquid as

needed to keep the pasta moist.

Source:
Cooking Light, May 1995, page 140

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