- Prep Time
- 30 mins
- Total Time
- 30 mins
- Serves
- Serves 8
Ingredients
- 2
- Garlic, minced
- 0
- 1
- Large yellow zucchini, thinly sliced
- 0
- 1
- Red pepper, thinly sliced
- 0
- 1
- Snow peas or sugar snap peas
- 250
- 4
- Endive, escarole, rapini or spinach, cut into 3" pieces
- 1
- 1/3
- Pure Olive Oil
- 75
- 1
- Fresh Fettuccine Pasta
- 350
- 1/2
- Pine nuts, toasted
- 125
- 2
- Finely chopped fresh basil
- 25
- 1/2
- Salt
- 2
- 1/4
- Pepper
- 1
- 1/4
- Fresh lemon juice
- 50
- 3/4
- Freshly grated Asiago or Romano cheese
- 175
Method
Step 1
Cook Fresh Fettuccine Pasta according to package directions. Run under cold water and drain. Set aside.
Step 2
Heat 3 tbsp (45 mL) Olive Oil over medium heat. Sauté garlic and vegetables for 20 minutes or until tender crisp.
Step 3
Toss cooked pasta with vegetables, remaining Olive Oil, pine nuts, basil, salt, pepper, and lemon juice.
Step 4
Top with cheese and serve.
Tips
Une farce au pain, au thym frais, à l'oignon et à l'ail, ou encore une farce au riz, au jus d'orange, aux raisins et à l'oignon accompagnerait à merveille la dinde aux agrumes et aux épices.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 342
- Fat:
- 20 g
- Carbs:
- 33 g
- Protein:
- 11 g
