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
- Boil pasta in lightly salted water (1 Tablespoon salt for 4-6 quarts water).
- Drain and reserve 1/4 cup liquid.
- Sauté onion and garlic in oil. Add asparagus, peas and beans. Add reserved liquid if dry.
Toss sautéed vegetables with pasta and serve.
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% |
|
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