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Whole Wheat Fettuccine With Spring Vegetables

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“I made this up at home one day with a lot of vegetable leftovers and Trader Joe's whole wheat pasta. It's decidedly spunky with the jalapeno, but feel free to leave it out if you don't like the spicier taste. Also this recipe is easy to adapt to other vegetables that you might like better.”
READY IN:
30mins
SERVES:
4
YIELD:
4 plates
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook fettuccine according to package directions. When done, drain the pasta and keep warm.
  2. In a large skillet heat oil over high heat. Cook the shallots, garlic, and jalapeno pepper for one minute or until shallots are soft.
  3. Add celery and carrot, cook and stir for one minute. Stir in the broccoli, asparagus, zucchini, mushrooms, pea pods and broth. Cover and cook for 3 minutes.
  4. Add the hot fettuccine, salt, and black pepper to the skillet and toss gently to mix together all the ingredients.
  5. Garnish with snipped chives and serve.

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