Title: Spring Primavera
Categories: Asparagus Carrot Entree Peppers
Yield: 4 Servings

1/2	lb	Uncooked fettucine or spaghetti
1/2	lb	Asparagus; trimmed, in 1"
		; pieces
1	sm	Red or green bell pepper; in short thin strips
1 1/2	c	Shredded carrots
2		Cloves garlic; finely chopped
1 1/2	ts	Italian herb seasoning; crushed
2	tb	Olive oil; or veg. oil
1/4	c	Grated parmesan cheese

Cook fettucine as package directs; drain. Cook and stir asparagus, bell pepper, carrots, parlic and herb seasoning in skillet in hot oil over Medium-High heat, 3-5 minutes or until tender-crisp. Remove from heat. Stir in fettucine and cheese. Serve immediately. Makes 4 servings. Per serving: 390 calories, 0 grams fat, 5 mg. cholesterol, 453 mg. sodium, 64 grams carbohydrate, 13 grams protein. MC formatting by bobbi744@sojourn. com

Posted to MM-Recipes Digest V4 #3 by Doug and Linda Jividen on Septday,, ember 25, 199

Recipe by: Dole Asparagus Recipe

previous

next