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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.

Nutritional Facts Per Serving

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