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Fettuccine with Broccoli and Carrots



Fettuccine with Broccoli and Carrots
Number of Servings: 4 Total Preparation Time: less than 15 minutes
Actual Cooking Time: less than 15 minutes Source: DCC
Food Groups: Vegetables, Grains, Protein
Main Ingredient: Rice, Pasta & Bread
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Fiber
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes), Simple (6 or less ingredients) , Kids Love It, Vegetarian

Crisp vegetables add interest to this quick and colorful pasta dish. Try it with zucchini instead of broccoli

Ingredients:

12 ounce fresh or 8 ounces dried Fettuccine
4 medium Carrots
3 cups Broccoli pieces
5 green Onions
2 strips Bacon or Pancetta, (optional)
2 tablespoons Olive oil (1/2 teaspoon if using the optional bacon or pancetta)
2 large Garlic cloves, minced
1 tablespoon red wine Vinegar

Preparation:

1. Start heating water in a large pot (for pasta).

2. Cut carrots into matchsticks approximately 1 1/2 inches long. Cut broccoli florets from stem and slice stems into paper-thin pieces. Thinly slice green onions.

3. (If using) Saute bacon in a large skillet until crisp. Remove from pan and crumble into small pieces. Reserve 2 tablespoons dripping in skillet.

4. Begin cooking pasta once water boils.

5. In large skillet, add olive oil and when hot, add carrots, broccoli, green onions and garlic. Toss to coat vegetables with oil. Cover and cook for 1 to 2 minutes. Add vinegar and cook for another minute.

6. Drain pasta and transfer to a large warm bowl. Add vegetable mixture and toss to combine ingredients. Serve on warm plates.


Nutrient Information
Calories: 369
Total Fat: 12 g
Saturated Fat: 3 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat:
Sodium: 187 mg
Carbohydrates: 53 g
Protein: 13 g
Fiber: 5 g
Vitamin A:
Vitamin C:
Calcium: 40 mg
Iron:

Cook's Notes: