Spring Fettuccine Bowl
Serves 6

INGREDIENTS
1 box (12 ounce) whole wheat fettuccine
1 Vidalia onion, chopped
5 garlic cloves, minced
2 Tablespoons olive oil
1 bunch asparagus, chopped
5 ounces thawed frozen green peas
1 can (16 ounces) white beans, rinsed and drained

DIRECTIONS

1. Boil pasta in lightly salted water (1 Tablespoon salt for 4-6 quarts water).
2. Drain and reserve 1/4 cup liquid.
3. Sauté onion and garlic in oil. Add asparagus, peas and beans. Add reserved liquid if dry.
   

Toss sautéed vegetables with pasta and serve.

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Nutrition Facts Serv. size 2 oz pasta (242g) Servings 6 Calories 353   Fat Cal. 51   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 6g 8% Total Carb. 64g 20%   Sat. Fat 1g 4%   Fiber 5g 20%   Trans Fats 0g     Sugars 5g   Cholest. 0mg 0% Protein 16g   Sodium 272mg 10%       Vitamin A 20% Vit. C 20% Calcium 10% Iron 30%