Directions:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the broccoli, red pepper, carrot, mushrooms, celery and garlic in oil for 3 minutes. Add V8 juice and basil; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in the peas, salt and pepper; simmer 2 minutes longer or until peas are tender.
- Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 352.33 Kcal (1475 kJ) | ||
| Calories from fat | 58.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.47g | 10% | |
|---|---|---|---|
| Cholesterol | 55.1mg | 18% | |
| Sodium | 409.26mg | 17% | |
| Potassium | 342.95mg | 7% | |
| Total Carbs | 61.72g | 21% | |
| Sugars | 7.03g | 28% | |
| Dietary Fiber | 5.96g | 24% | |
| Protein | 13.25g | 27% | |
| Vitamin C | 79.8mg | 133% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.8mg | 15% | |
| Calcium | 86mg | 9% | |
| Amount Per 100 g | |||
| Calories | 154.89 Kcal (648 kJ) | ||
| Calories from fat | 25.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.84g | 10% | |
|---|---|---|---|
| Cholesterol | 24.22mg | 18% | |
| Sodium | 179.92mg | 17% | |
| Potassium | 150.77mg | 7% | |
| Total Carbs | 27.13g | 21% | |
| Sugars | 3.09g | 28% | |
| Dietary Fiber | 2.62g | 24% | |
| Protein | 5.83g | 27% | |
| Vitamin C | 35.1mg | 133% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 15% | |
| Calcium | 37.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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