Fettuccine with Harvest Vegetables
From Megafest
Source: Mommy Logan [1]
- 1/2 lb broccoli, tough ends trimmed off
- 1 lg carrot, peeled and cut into chunks
- 4 cups spinach leaves, rinsed and drained
- 1 sm yellow bell pepper, stemmed, seeded, and quartered
- 1 can petite diced tomatoes
- 2 tbs butter
- 1 clove garlic, minced or pressed
- 1 cup half-and-half
- 8 oz fettuccine
- 1 cup Parmesan cheese, grated
- 1/2 tsp salt
Cut broccoli into large chunks. In a food processor or with a knife, finely chop separately the broccoli, carrots, spinach, bell pepper, and tomatoes.
Combine butter and garlic in a 10 to 12 inch frying pan on medium-high heat. Add vegetables; stir often until just tender to bite, 4-5 minutes. Add cream and salt. On high heat, boil, uncovered, until sauce is reduced to 3 1/2 cups, 8-10 minutes.
Meanwhile, in a 5-6 quart pan, cook pasta uncovered, in 4 quarts boiling water until just tender to bite, about 5 minutes for fresh;drain. Add pasta to sauce; add 1/2 cup cheese. Offer remaining cheese to add to taste. Serves 4.
Nutritional Information
Servings Per Recipe: 4
| Calories | 486.46 |
| Total Fat | 19.61 g |
| Saturated Fat | 11.86 g |
| Polyunsaturated Fat | 0.61 g |
| Monounsaturated Fat | 3.70 g |
| Cholesterol | 54.99 |
| Sodium | 1160.58 mg |
| Potassium | 699.03 mg |
| Total Carbohydrate | 59.62 g |
| Dietary Fiber | 5.69 g |
| Sugars | 7.92 g |
| Protein | 20.26 g |
| Vitamin A | 144 % |
| Vitamin B-12 | 11 % |
| Vitamin B-6 | 15 % |
| Vitamin C | 153 % |
| Vitamin D | 0 % |
| Vitamin E | 0 % |
| Calcium | 37 % |
| Copper | 8 % |
| Folate | 26 % |
| Iron | 17 % |
| Magnesium | 14 % |
| Manganese | 25 % |
| Niacin | 5 % |
| Pantothenic Acid | 7 % |
| Phosphorus | 27 % |
| Riboflavin | 19 % |
| Selenium | 10 % |
| Thiamin | 8 % |
| Zinc | 11 % |
