Recipe: Cafe on the Lakes Fettuccine Primavera

Cafe on the Lakes Fettuccine Primavera

Serves 6.

The restaurant normally serves this "heart-smart" recipe without sauce -- just pasta and vegetables -- but adds an Alfredo sauce if requested to do so.

6 c. cooked fettuccine, about 1 lb.

¼ c. extra virgin olive oil

2 c. zucchini, trimmed, not peeled, and cut into small pieces

2 c. broccoli, trimmed and cut into small pieces

6 shallots, chopped

6 cloves garlic, chopped

1 red bell pepper, roasted, peeled and seeded, cut into julienne strips

½ c. chopped Italian parsley

3 tsp. fresh basil chiffonade

½ c. freshly grated Parmesan cheese

Heat a large pot of water for the pasta.

Heat olive oil in a large skillet; add zucchini, broccoli and asparagus. Add shallots, garlic and bell pepper; cook covered 3 to 5 minutes until vegetables are cooked al dente.

Add parsley and basil. Stir and cook for 1 to 2 minutes. While vegetables are cooking, begin cooking pasta until al dente.

When pasta and vegetables are ready, season with salt and freshly ground black pepper. Toss with drained pasta and sprinkle with freshly grated Parmesan cheese.

Calories370

Carbohydrates48 g

Protein14 g

Fat14 g

including sat. fat3 g

Sodium436 mg

Calcium190 mg

Dietary fiber5 g