Title: Fettuccine Primavera
Categories: Vegetarian Pasta Ww
Yield: 4 Servings

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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