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What’s Cooking with Jennifer? : Pasta Primavera

Jennifer Tosh, Graphic Editor

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In the pasta mood? Trying to stay healthy? This recipe has no meat in it, just noodles, sauce and veggies!

Ingredients:

8 oz. uncooked fettuccine or linguine

1 tablespoon live or vegetable oil

1-cup fresh broccoli florets

1-cup fresh cauliflower florets

2 medium carrots, thinly sliced (1 cup)

1 cup frozen sweet peas, thawed

1 small onion, chopped (1/3 cup)

1 cup Alfredo sauce

1 tablespoon grated Parmesan cheese

 

Directions:

*Cook and drain fettuccine as directed on package.

*Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook broccoli, cauliflower, carrots, peas and onion in oil 6 to 8 minutes, stirring frequently, until vegetables are crisp tender. Remove from heat; keep warm.

*Stir Alfredo sauce into vegetable mixture. Stir in fettuccine; heat through. Sprinkle with cheese.

*note: I make this recipe quite a bit and change it up almost every time I make it. Using different veggies when you  make it will mix it up a little bit for you. Add extra parmesan cheese for some more flavor!

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About the Writer
Jennifer Tosh, Graphic Editor
Hometown: Norfolk, NE Class: Sophmore Major/Program of Study: Graphic Design Viewpoint Staff Position: Graphic Editor Fun Fact: My favorite band is Mushroom Head.
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The official student newspaper of Northeast Community College.
What’s Cooking with Jennifer? : Pasta Primavera