For vegetarian lovers out there, this pasta is for you.  Another simple dish to create, just blanch all vegetables before preparing the final sauce.  Vegetables you can use can range from broccoli and cauliflower to asparagus and mushrooms.  Adjust the sauce if you are using more vegetables.

Yield: 6 portions

Ingredients:

• 3 tablespoon Unsalted butter
• 2 pieces Zucchini, cut into 1/3 wedges
• 2 pieces carrots, peeled and cut into 1/3 wedges and blanched
• 1 1/2 cups peas, frozen or fresh, blanched
• 3/4 cup low fat cottage cheese
• 1/2 cup low fat or skim milk
• 500 grams whole wheat fettuccine, cooked

Procedures:

1. Heat butter in saute pan.  Add zucchini, carrots and peas, cook 1 minute.
2. Add cottage cheese and milk.  Allow to coat vegetables.
3. Remove from heat and add fettuccine.

Nutrition Facts Per Serving:

• Calories (kcal) 417
• Carbohydrates (g) 55
• Protein (g) 27
• Fat (g) 11

Related terms:

• Pasta primavera for diabetics
• vegetarian diabetic pasta primavera

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