Guest guest Posted January 26, 2005 Report Share Posted January 26, 2005 Shalom, This is excellent to take to a covered dish supper in a 9 x 13 pan. ~~V * Exported from MasterCook * Fettuccine Primavera Source: Ragu Serving Size : 8 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 30-ounce jar Chunky Gardenstyle Pasta Sauce (or homemade) 4 cups fresh broccoli florets 3 tablespoons olive oil 1 medium red bell pepper -- thinly sliced 1 medium onion -- thinly sliced 1 small zucchini -- sliced into thin strips 1 small yellow squash -- sliced into thin strips 1 tablespoon chopped fresh basil 1/2 teaspoon thyme 1 12-ounce package brown rice fettuccine -- cooked and drained Grated soy Parmesan cheese In a medium saucepan, simmer sauce until heated through. Set aside and keep warm. In a large skillet, saute broccoli in oil about 3 minutes. Add red pepper, onion, zucchini, yellow squash, basil and thyme; sauté until tender. Spoon sauce over hot fettuccine. Spoon vegetable mixture over pasta. Sprinkle with cheese. Serves 6-8. Source: " Ragu " S(Internet address): " http://www.eat.com/index.html " - - - - - - - - - - - - - - - - - - - Per Serving : 229 Calories; 6g Fat (23.2% calories from fat); 7g Protein; 37g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1 Fat. Nutr. Assoc. : 471 2358 0 0 0 0 0 0 0 3274 0 ~~In Messiah, Vickilynn Micah 6:8 http://www.realfoodliving.com Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.