Spinach Fettuccine with Sun-Dried Tomatoes & Vegetables - Easy Recipe

Vegetables with Spinach Fettuccine

YIELD Makes 6 servings

Sun-dried tomatoes and florentine fettuccine turn everyday vegetables into a satisfying accompaniment to grilled poultry or fish.

INGREDIENTS

6 sun-dried tomatoes (not packed in oil) 3 ounces uncooked spinach florentine fettuccine or spinach fettuccine 1 tablespoon olive oil 1/4 cup chopped onion 1/4 cup sliced red bell pepper 1 clove garlic, minced 1/2 cup sliced mushrooms 1/2 cup coarsely chopped fresh spinach 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/8 teaspoon black pepper

PREPARATION:

1. Place sun-dried tomatoes in small bowl; pour boiling water over tomatoes to cover. Let stand 10 to 15 minutes or until tomatoes are tender. Drain tomatoes; discard liquid. Cut tomatoes into strips.
2. Cook pasta according to package directions, omitting salt. Drain.
3. Heat oil in large nonstick skillet over medium heat until hot. Add onion, bell pepper and garlic; cook and stir 3 minutes or until vegetables are crisp-tender. Add mushrooms and spinach; cook and stir 1 minute. Add sun-dried tomatoes, pasta, salt, nutmeg and black pepper; cook and stir 1 to 2 minutes or until heated through. Garnish as desired.

This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Serving Size: 1/6 of total recipe Sodium 101 mg Protein 3 g Fiber 1 g Carbohydrate 13 g Cholesterol 3 mg Saturated Fat <1 g Total Fat 3 g Calories from Fat 30 % Calories 82 DIETARY EXCHANGE: Fat 1/2 Vegetable 1 Starch 1/2