This is a wonderful, and healthy pasta and very light for summer!
Veggies cut up and ready to sautee
The final product, we decided to add a little shrimp to the pasta.
Ingredients:
1 package (12 oz) uncooked Fettuccine noodles
1 large carrot, peeled and cut into julienne strips
1 small yellow summer squash, cut into julienne strips
1 small zucchini, cut into julienne strips
3 plum tomatoes, seeded and cut into strips
2 table spoons olive oil, divided
2 garlic cloves, minced
3/4 teaspoon salt, divided
1/4 cup snipped fresh bail leaves
1/4 teaspoon coarsely ground black pepper
1 ounce shaved fresh Parmesan cheese
Directions:
Cook Pasta according to package, drain.
Return to stockpot, keep warm
Meanwhile, prepare vegetables.
Cut carrots, yellow squash, and zucchini into long julienne strips.
Slice tomatoes in half lengthwise and remove seeds; slice tomatoes into thin strips.
Heat stir-fry skillet over medium heat.
Add 1 tablespoon of oil and minced garlic, cook and stir 2-3 minutes or until garlic is softened and beings to brown.
Add carrot, yellow squash, zucchini, tomatoes and 1/4 teaspoon of the salt; stir-fry 1-2 minutes or until vegetables are crisp-tender.
Add remaining oil, remaining salt, basil and black pepper to pasta; toss gently.
Stir noodles into vegetables, toss gently.
Sprinkle with Parmesan cheese; serve immediately.
Yield: 8 Servings
Nutrients per serving: Calories 180, Total fat 5g, Saturated fat 1g, Cholesterol 0mg, Carbohydrate 26g, Protein 7g, Sodium 360mg, Fiber 2g
**Note**
We added some shrimp to the dish the nutrients do not include shrimp.
Heat olive oil and garlic in a sautee pan 1-2 minutes
Add shrimp and cook through
Toss in or serve on the side.
Enjoy
Jess
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