Contributed By: DCC
DCC
Crisp vegetables add interest to this quick and colorful pasta dish. Try it with zucchini instead of broccoli
|
|
Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: High Fiber
Meal Type: Entree
Ingredients
12 oz Fresh or 8oz dried fettuccine
4 Medium carrots
3 cups Broccoli pieces
5 Green onions
4-5 Strips bacon or pancetta,
Optional
2 tbsp Olive oil
2 Large garlic cloves, minced
1 tbsp Red wine vinegar
Preparation
Start heating pasta cooking water in a large pot. Cut carrots into matchsticks approximately 1 1/2 inches long. Cut broccoli florets from stem and slice stems into paper-thin pieces. Thinly slice green onions. Saute bacon in a large skillet until crisp. Remove from pan and crumble into small pieces. Begin cooking pasta. Pour out all but 2 Tbsp bacon drippings. Add olive oil to bacon drippings. When oil is hot add carrots, broccoli, green onions and garlic. Toss to coat vegetables with oil. Cover and cook for 1 to 2 minutes. Add vinegar and cook for another minute. Place cooked, well-drained pasta in a large warm bowl. Add vegetable mixture and toss to combine ingredients. Serve on warm plates.
Cook's Notes
Nutrition Information
Calories: 369
;
Total Fat: 12g
;
Saturated Fat: 3g
;
Polyunsaturated Fat: 1.6g
;
Carbohydrates: 52.6g
;
Protein: 12.7g
;
Sodium: 187mg
;
Fiber: 5g