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Name: Fettuccine Primavera
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 6 oz Broccoli or 1 pound; 1 c Grated Parmesan or Romano; 2 sm Zucchini; unpeeled and; 1 c Heavy cream; 6 oz Cauliflower; cut into small; 2 tb Basil; 1 lb Fettuccine noodles; 1 md Shallot; minced; 1 c Carrots; thinly sliced; 1/2 lb Mushrooms; sliced; 1/2 c Chicken stock or boullion; 1/2 c Butter or margarine; 1 lg Garlic minced

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INGREDIENTS

6 oz Broccoli or 1 pound
1 c Grated Parmesan or Romano
2 sm Zucchini; unpeeled and
1 c Heavy cream
6 oz Cauliflower; cut into small
2 tb Basil
1 lb Fettuccine noodles
1 md Shallot; minced
1 c Carrots; thinly sliced
1/2 lb Mushrooms; sliced
1/2 c Chicken stock or boullion
1/2 c Butter or margarine
1 lg Garlic ; minced

Servings

INSTRUCTIONS

http://www.foodtv.com/midatl/reclist.htm Melt the butter in a large skillet or wok; saute the shallot and garlic. Saute the vegetables 1 at a time just until crunchy. (Start with those that take the longest to cook.) Boil the fettuccine noodles. Combine cream, stock and basil until well blended. Heat slightly; pour over vegetables. Drain the fettuccine and toss with the vegetables. Top with cheese. Yield: 6-8 servings Posted to recipelu-digest by LSHW on Feb 19, 1998

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Nutrition

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Serving Size: 1 Serving (1364g)
Recipe Makes: 1 Servings

Calories: 3680
Calories from Fat: 2113 (57%)

Amt Per Serving		% DV

	Total Fat 234.8g	313 %
	Saturated Fat 89g	445 %
	Monounsaturated Fat 86.5g
	Polyunsanturated Fat 46.9g
Cholesterol 360.2mg		111 %
Sodium 1085.9mg		37 %
Potassium 1801.7mg		47 %
Total Carbohydrate 372.4g		110 %
	Dietary Fiber 54.8g	219 %
	Sugars, other 317.5g
Protein 42.4g		61 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3680

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