Fettucine Primavera
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups broccoli1 tab. onion1 to 2 gloves garlic 1 cup red pepper strips1 cup cauliflower1/2 cup carrots, chopped1 tab. smart balance w/ extra virgin olive oil1/2 lb. Velveeta Light processed cheese product ( cubed)3 tab. Non-Fat Milk1/2 tea grated lemon peel1 tab parsley1 tea italian seasoning12 oz. Fettucine Pasta ( I used Bertolli)
Serves 6
Cook Fettucine till a- dente
Stir-fry in non-stick skillet onion & garlic till soft. Add vegetables
and cook till crisp tender.
Stir velveeta light-, milk and lemon peel in saucepan over low heat until smooth. Add in Parsley and Italian sea.
Pour over pasta and vegetables. Season with salt and pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user MKLUCILLE.
Cook Fettucine till a- dente
Stir-fry in non-stick skillet onion & garlic till soft. Add vegetables
and cook till crisp tender.
Stir velveeta light-, milk and lemon peel in saucepan over low heat until smooth. Add in Parsley and Italian sea.
Pour over pasta and vegetables. Season with salt and pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user MKLUCILLE.
Nutritional Info Amount Per Serving
- Calories: 317.7
- Total Fat: 6.4 g
- Cholesterol: 15.8 mg
- Sodium: 625.1 mg
- Total Carbs: 52.0 g
- Dietary Fiber: 4.5 g
- Protein: 16.1 g
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