Fettuccine with Harvest vegetables

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Source: Mommy Logan

  • 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 1/2 cups diced tomatoes
  • 2 tbs butter
  • 1 clove garlic, minced or pressed
  • 1 cup half-and-half
  • 8 oz fettuccine
  • 1/2 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. Add pasta to sauce and mix in cheese.
Note: Frozen vegetables may be used instead of fresh. Since they are diced into such small pieces, the texture of frozen vegetables isn't as noticeable.

Nutritional Information

Servings Per Recipe: 4

14% of calories from protein
52% of calories from carbs
33% of calories from fat

Calories443.36 Vitamin A 143 %Pantothenic Acid 6 %
Total Fat16.75 gVitamin C 153 %Phosphorus 20 %
Saturated Fat10.13 gCalcium 26 %Iodine 0 %
Polyunsaturated Fat0.49 gIron 16 %Magnesium 13 %
Monounsaturated Fat2.86 g Vitamin D 0 %Zinc 8 %
Omega-30.18 gVitamin E 0 %Selenium 7 %
Omega-60.31 gVitamin K 260  %Copper 7 %
Cholesterol 46.18 mgThiamin 8 %Manganese 25 %
Sodium 1007.68 mgRiboflavin 17 %Chromium 0 %
Potassium 686.53 mgNiacin 5 %Molybdenum 0 %
Total Carbohydrate 59.21 gVitamin B6 15 %Chloride 0 %
Dietary Fiber 5.69 gFolate 26 %
Sugars 7.83 gVitamin B12 7 %
Protein 16.41 gBiotin 0 %