Fettuccine Primavera (Diabetic) Makes 2 (1 cup servings) Olive oil flavored cooking spray 1/2 cup broccoli florets 1/2 cup cauliflower florets 2 tsp. minced garlic 1/2 cup very thinly sliced zucchini 1/2 cup very thinly sliced sweet red pepper 1/2 cup fresh snow pea pods 1/4 cup very thinly sliced carrot 1/4 cup fat-free, reduced-sodium chicken broth 2 tbsp. dry white wine 4 oz. fettucine, uncooked 2 tbsp. freshly shredded Romano cheese Coat a med. nonstick skillet with cooking spray; place over med.-high heat until hot. Add broccoli, cauliflower, and garlic; saute 2 min. Add zucchini and nest 3 ingredients; saute 2 min. or until crisp-tender. Combine broth and wine; add to vegetables in skillet. Cover, reduce heat, and simmer 2 min. Cook pasta according to pkg. directions, omitting salt and fat; drain. Add vegetable mixture and cheese to pasta., and toss. Serve immediately. Per serving: cal 265, pro 10.7g, fat 2.2g, carb 51.0g, fiber 4.9g, chol 2mg, sod 133mg Exchanges: 3 starch, 1 veg Points: 5
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