Fettuccine Primavera
Serve with crusty whole wheat bread.
To make Vegan, substitue Vegan Parmesan Cheese

• 1 - 30 ounce jar chunky low fat pasta sauce
• 4 cups fresh broccoli florets
• 2 tablespoons olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 1 small zucchini, sliced into thin strips
• 1 small yellow squash, sliced into thin strips
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon thyme
• 1 - 12 ounce package fettuccine, cooked and drained
• Grated Parmesan cheese

In a medium saucepan, simmer sauce until heated through. Set aside and keep warm.

In a large skillet, sauté broccoli in oil about 3 minutes. Add red pepper, onion, zucchini, yellow squash, basil and thyme; sauté until tender.

Spoon sauce over hot fettuccine. Spoon vegetable mixture over pasta. Sprinkle with cheese.

Per Serving: 229 Calories; 6g Fat (23.2% calories from fat); 1g Saturated Fat; 7g Protein; 37g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1 Fat.

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