Italian

Tossed Vege Fettuccine is for Dinner.

Tossed Vege Fettuccine takes 15 minutes to prepare.

Tossed Vege Fettuccine takes 15 minutes to cook.

Tossed Vege Fettuccine makes 4 servings.

The ingredients for Tossed Vege Fettuccine are:

Pasta, cooked, 8 oz
*Tomatoes, red, ripe, raw, year round average, 2 large whole (3" dia)
Onions, raw, .33 cup, sliced
*baby spinich, 3.5 oz
Thyme, fresh, 1 tsp
Parsley, 3 tbsp
Garlic, .15 cup
Salt, 1 tbsp
Olive Oil, .12 cup
Lime Juice, 1 fl oz
cheese, mozerella partskim, 0.25 cup

Here is how you make Tossed Vege Fettuccine:

Bring water with a little salt and lime juice to boil. Once water boils add pasta, cook until al-dente and then drain. In the meanwhile chop and slice all vegetables (I use garden fresh). Bring olive oil to sizzle in large skillet (non-stick), add chopped onions, thyme, parsley, pepper (season with additional seasonings to taste - like montreal steak seasoning, garlic salt, etc). lightly brown onions, add garlic and then add sliced green chili pepper, layer with more seasoning. Allow chili's, onions and garlic to come together and then add tomatoes, just heat for a minute and then add cooked, drained pasta. Stir well, add cheese and allow cheese to begin to melt, stir again incorporating all vege's together with pasta. Divide into 1/4's and serve with a salad.Serving Size: Around 1.25 cupNumber of Servings: 4Recipe submitted by SparkPeople user CJHISE01.

The nutritional information for Tossed Vege Fettuccine is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 316.6

• Total Fat: 8.7 g
• Cholesterol: 22.5 mg
• Sodium: 1,824.8 mg
• Total Carbs: 50.7 g
• Dietary Fiber: 3.0 g
• Protein: 10.7 g

Tossed Vege Fettuccine is Italian cuisine.

The dietary needs meet for Tossed Vege Fettuccine is Low Fat