I made several changes to the original recipe for this pasta and vegetable toss to better suit our family's tastes. With its pretty color and fresh flavor, the meatless main dish is a favorite at our house. —Ann Heinonen of Howell, Michigan
INGREDIENTS
* 8 ounces uncooked fettuccine * 1 cup broccoli florets * 1 medium sweet red pepper, julienned * 1/2 cup sliced carrot * 1/2 cup sliced mushrooms * 1/4 cup sliced celery * 1 garlic clove, minced * 1 tablespoon olive or canola oil * 3/4 cup V8 juice * 1/4 cup chopped fresh basil * 1 cup frozen peas, thawed * 1/2 teaspoon salt * 1/8 teaspoon pepper * 2 tablespoons shredded Parmesan cheese
SERVINGS 4 CATEGORY Lower Fat METHOD Stovetop - One-Dish PREP 10 min. COOK 20 min. TOTAL 30 min.
DIRECTIONS
Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the broccoli, red pepper, carrot, mushrooms, celery and garlic in oil for 3 minutes. Add V8 juice and basil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in the peas, salt and pepper; simmer 2 minutes longer or until peas are tender. Drain the fettuccine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese. Yield: 4 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (1-1/2 cups) equals 310 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 529 mg sodium, 54 g carbohydrate, 6 g fiber, 12 g protein. Diabetic Exchanges: 3 starch, 2 vegetable, 1 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
