Fettuccine with Harvest vegetables

Source: Mommy Logan

• 1/2 lb broccoli, tough ends trimmed off
• 1 lg carrot, peeled and cut into chunks
• 4 cups spinach leaves, rinsed and drained
• 1 sm yellow bell pepper, stemmed, seeded, and quartered
• 1 1/2 cups diced tomatoes
• 2 tbs butter
• 1 clove garlic, minced or pressed
• 1 cup half-and-half
• 8 oz fettuccine
• 1/2 cup Parmesan cheese, grated
• 1/2 tsp salt

Cut broccoli into large chunks. In a food processor or with a knife, finely chop separately the broccoli, carrots, spinach, bell pepper, and tomatoes.

Combine butter and garlic in a 10 to 12 inch frying pan on medium-high heat. Add vegetables; stir often until just tender to bite, 4-5 minutes. Add cream and salt. On high heat, boil, uncovered, until sauce is reduced to 3 1/2 cups, 8-10 minutes.

Meanwhile, in a 5-6 quart pan, cook pasta uncovered, in 4 quarts boiling water until just tender to bite. Add pasta to sauce and mix in cheese.
Note: Frozen vegetables may be used instead of fresh. Since they are diced into such small pieces, the texture of frozen vegetables isn't as noticeable.

Nutritional Information

Servings Per Recipe: 4

14% of calories from protein
52% of calories from carbs
33% of calories from fat

Calories	443.36	Vitamin A	143 %	Pantothenic Acid	6 %
Total Fat	16.75 g	Vitamin C	153 %	Phosphorus	20 %
Saturated Fat	10.13 g	Calcium	26 %	Iodine	0 %
Polyunsaturated Fat	0.49 g	Iron	16 %	Magnesium	13 %
Monounsaturated Fat	2.86 g	Vitamin D	0 %	Zinc	8 %
Omega-3	0.18 g	Vitamin E	0 %	Selenium	7 %
Omega-6	0.31 g	Vitamin K	260  %	Copper	7 %
Cholesterol	46.18 mg	Thiamin	8 %	Manganese	25 %
Sodium	1007.68 mg	Riboflavin	17 %	Chromium	0 %
Potassium	686.53 mg	Niacin	5 %	Molybdenum	0 %
Total Carbohydrate	59.21 g	Vitamin B6	15 %	Chloride	0 %
Dietary Fiber	5.69 g	Folate	26 %
Sugars	7.83 g	Vitamin B12	7 %
Protein	16.41 g	Biotin	0 %