Fettuccine Primavera

A delicious vegetable filled entree!

1 lb Fettuccine

2 T  Olive oil

1/4 c  Shallots, diced

1/2 c  Carrots

1/2 c  Yellow squash

1/2 c  Zucchini

1/2 c  Sugar snap peas, cut in halves

1/2 c  Shelled edamame beans

1/2 lb  Asparagus, cut into small pieces

2 c  Watercress or arugula

Basil Pesto

1 c  Basil

3 cloves  Garlic

1/2 c  Parmesan cheese

1/4 c  Pine nuts

1/4 c  Olive oil

Cook pasta according to package directions.  Meanwhile, cut carrots, yellow squash and zucchini into half moon shapes.  In a large pan, heat olive oil, add shallots; cook for 1-2 minutes.  Add the rest of the vegetables, sauté until crisp tender.  Prepare pesto; put basil, garlic, Parmesan cheese and pine nuts in food processor.  As they are processing, slowly add the olive oil until it makes a smooth paste.  Combine pasta, vegetables and pesto-heat through and serve immediately.

Serves 8.  Per approximate 1  1/3 c serving:  395 calories, 16 g fat, 3 g saturated fat, 4 mg cholesterol, 118 mg sodium, 50 g carbohydrate, 4 g fiber, 14 g protein.