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Creamy Fettuccine Primavera

Nutrition Information
Calories: 360
Total Fat: 4.5g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 460mg
Carbohydrates: 61g
Dietary Fiber: 4g
Sugars: 9g
Protein: 18g
Vitamin A: 1750iu (35%)
Vitamin C: 42mg (70%)
Calcium: 285mg (28%)
Iron: 3.6mg (20%)

Yield: 4 servings - 1-1/2 cups each.

This delicious pasta dish is full of nutrients including 285 mg calcium.

8 ounces dry fettuccine
1 pound package frozen mixed vegetables
2 cups chopped fresh kale
10-ounce can lowfat, condensed cream of mushroom soup
1 cup skim milk
4 tablespoons grated parmesan cheese

Cook fettuccine according to package directions. Strain in colander and set aside.

Meanwhile, while pasta is cooking, prepare sauce by adding the vegetables, kale, soup and milk to a medium-sized sauce pan.

Stir well and bring to a boil, stirring occasionally. Cook until vegetables are tender.

Toss sauce with noodles and sprinkle 1 tablespoon parmesan cheese over the top of each serving.

Total Preparation & Cooking Time: 30 min. (5 Prep, 25 Cook)

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