Herbed Fettuccine with Snap Peas
- Cook pasta according to package directions; drain and keep warm.
- Meanwhile, bring broth or water to boiling in a large saucepan. Add green onion and peas or spinach. Cook and stir for 2 to 4 minutes or until peas are crisp-tender or spinach is wilted. Add parsley, herb, salt, and pepper; mix well. Remove from heat; cover and set aside.
- Combine goat cheese, milk, and margarine or butter in a large saucepan. Cook and stir until cheese is melted. Add pasta; toss to coat. Remove from heat.
- Add vegetable mixture and half of the tomato to the pasta mixture; toss gently to mix. Transfer to a warm serving platter. Garnish with remaining tomato, nuts, and, if desired, artichokes. Makes 6 servings.
From the Test Kitchen
Make it a meal with rye rolls and pear slices with Edam cheese.
Nutrition Facts (Herbed Fettuccine with Snap Peas)
- Per serving:
- 373 kcal ,
- 13 g fat
- (3 g sat. fat ,
- 26 mg chol. ,
- 277 mg sodium ,
- 52 g carb. ,
- 2 g fiber ,
- 14 g pro.