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Prep Time
30 mins
Total Time
30 mins
Serves
Serves 8

Ingredients

2
Garlic, minced
0
1
Large yellow zucchini, thinly sliced
0
1
Red pepper, thinly sliced
0
1
Snow peas or sugar snap peas
250
4
Endive, escarole, rapini or spinach, cut into 3" pieces
1
1/3
Pure Olive Oil
75
1
Fresh Fettuccine Pasta
350
1/2
Pine nuts, toasted
125
2
Finely chopped fresh basil
25
1/2
Salt
2
1/4
Pepper
1
1/4
Fresh lemon juice
50
3/4
Freshly grated Asiago or Romano cheese
175

Method

Step 1
Cook Fresh Fettuccine Pasta according to package directions. Run under cold water and drain. Set aside.
Step 2
Heat 3 tbsp (45 mL) Olive Oil over medium heat. Sauté garlic and vegetables for 20 minutes or until tender crisp.
Step 3
Toss cooked pasta with vegetables, remaining Olive Oil, pine nuts, basil, salt, pepper, and lemon juice.
Step 4
Top with cheese and serve.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Calories:
342
Fat:
20 g
Carbs:
33 g
Protein:
11 g