Recipes
March 30, 2010
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Spring Pasta Primavera
Serves 6
353 calories, 6 g fat (1 g saturated) per serving
1 box (12 ounce) whole wheat fettuccine
1 Vidalia onion, chopped
5 garlic cloves, minced
2 Tbs. olive oil
1 bunch asparagus, chopped
5 oz. thawed frozen green peas
1 can (16 ounces) white beans, rinsed and drained
Boil pasta in lightly salted 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.
Source: Dawn Jackson Blatner, RD
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