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    Pasta Primvera

    Source of Recipe

    2 tablespoons grated parmesan cheese
    1 cup plain nonfat yogurt
    1/4 cup packed fresh chives
    1/4 teaspoon ground black pepper
    1 teaspoon vegetable oil
    1 cup thinly sliced carrots
    3/4 cup thawed frozen cut green beans
    1/2 pound fresh or thawed frozen asparagus, cut diagonally into 1/2 inch pieces
    4 ounces uncooked spinach fettuccine
    1/2 teaspoon salt
    1 teaspoon margarine
    1/4 cup packed fresh parsley
    1 cup thawed frozen green peas
    3 cloves garlic, finely chopped
    Cook fettuccine according to package directions, omitting salt. Drain fettuccine. Set aside.

    In food processor or blender combine yogurt, parsley, chives, salt and pepper; process until smooth.

    Heat margarine and oil in medium saucepan over medium heat until hot. Add asparagus, carrots, peas, beans and garlic. Cook and stir 8 minutes or until vegetables are tender. Stir in pasta and yogurt mixture. Cook 3 minutes or until heated through, stirring occasionally. Sprinkle cheese evenly over each serving. Serve immediately.

    Nutrition Facts:
    Amount Per Serving: Calories 339
    Fat 5 g, Cholesterol 6 mg,
    Sodium 422 mg,

    Makes 4 servings




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