Fettuccine con Verdure

Renée G.


First, I must say that this is not my own personal creation, but one I found in a magazine while sitting in a paper gown in a doctor's exam room. I took a picture with my iPhone of the recipe to make it later, but I don't remember the name of the magazine. If anyone else knows...please let me know and I will gladly give them credit. I think it 'might' have been Taste of Home or Bon Appetite, but not sure.

I recently posted this within the comments of a post and since then three people have asked me to please post it as a recipe so it can be pinched; so...I'm happy to oblige.

pinch tips: How to Mince Garlic





Stove Top


¼ cup fresh lemon juice
¾ cup provolone/mozzarella cheese blend
2 cups asparagus, cut into 1” pieces
2 ½ tbsp. olive oil
1 medium red bell pepper
1 medium yellow bell pepper
2 tbsp. mrs. dash® garlic & herb seasoning blend
8 oz. fettucine
note: vegetables may be varied according to your likes/dislikes.

Directions Step-By-Step

Prepare pasta according to package directions.
Meanwhile, heat olive oil in large skillet over medium heat; add vegetables and Mrs. Dash® Garlic & Herb Seasoning Blend.
Cook and stir until tender about 8 minutes. Toss together hot pasta, vegetables and lemon juice. Mix in cheese and serve.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian