Whole Wheat Fettuccine With Spring Vegetables Recipe

Ingredients

1

package (12 oz) whole wheat fettuccine

2

cups cut-up fresh asparagus

1

tablespoon butter or margarine

1

medium zucchini, cut into julienne strips (2 cups)

1

box (9 oz) frozen baby sweet peas

1

medium tomato, chopped (3/4 cup)

1/4

cup chopped fresh or 2 tablespoons dried basil leaves

1/4

teaspoon pepper

1/3

cup grated Parmesan cheese

Preparation

Cook and drain fettuccine as directed on package. Rinse with cold water; drain.

Cook asparagus in enough boiling water to cover 3 to 4 minutes or until crisp-tender; drain.

In 10-inch skillet, melt butter over medium-high heat. Add asparagus, zucchini and peas; cook about 4 minutes, stirring frequently, until crisp-tender.

In large bowl, toss asparagus mixture, fettuccine, tomato, basil and pepper. Cover and refrigerate about 1 hour or until chilled. Sprinkle with cheese.

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