Low-Sodium Pasta Primavera Recipe
Ingredients
| Sodium chicken broth | 1/4 Cup (16 tbs) | |
| 1 tablespoon + 1 teaspoon olive oil | ||
| Broccoli florets | 1 1/2 Cup (16 tbs) | |
| Red bell pepper | 1 Medium, thinly sliced | |
| Mushrooms | 1 Cup (16 tbs), halved | |
| Frozen peas | 1 Cup (16 tbs) | |
| Scallions | 1/2 Cup (16 tbs), sliced | |
| Garlic | 2 Clove (5gm), minced | |
| Dry white wine | 1 Ounce | |
| 4 1/2 ounces fettuccine, cooked and drained | ||
| 1 tablespoon + 1 teaspoon grated Parmesan cheese | ||
Directions
1. In large nonstick skillet, heat broth and 2 teaspoons of the oil; add broccoli, pepper, mushrooms, peas, scallions and garlic. Cook, stirring frequently, 4-5 minutes, until vegetables are tender. Stir in wine; cook 1 minute longer.
2. Place fettuccine in serving bowl; toss with the remaining 2 teaspoons oil. Add vegetable mixture; toss to mix well. Sprinkle with Parmesan cheese.
2. Place fettuccine in serving bowl; toss with the remaining 2 teaspoons oil. Add vegetable mixture; toss to mix well. Sprinkle with Parmesan cheese.
Chef
