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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Put swordfish fillets on the grill, heat soft breadsticks, and add this fresh vegetable-pasta dish to complete the menu. Ingredients:
olive oil-flavored vegetable cooking spray |
1/2 cup broccoli flowerets |
1/2 cup cauliflower flowerets |
1/2 cup fresh snow pea pods, trimmed |
2 teaspoons minced garlic |
1/2 cup julienne-sliced zucchini |
1/4 cup julienne-sliced sweet red pepper |
1/4 cup julienne-sliced carrot |
1/4 cup canned low-sodium chicken broth, undiluted |
2 tablespoons dry white wine |
4 ounces fettuccine, uncooked |
2 tablespoons freshly grated romano cheese |
Directions:
1. Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add broccoli and next 3 ingredients; saute 2 minutes. Add zucchini, sweet red pepper, and carrot; saute 2 minutes or until vegetables are crisp-tender.
2. Combine chicken broth and wine; add to vegetables in skillet. Cover, reduce heat, and simmer 2 minutes.
3. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a serving bowl. Add vegetable mixture and cheese; toss gently. Serve immediately.
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