Fettucini Garden Julienne Salad Recipe
Servings: 2
Ingredients
- 4 ounce fettucine
- 1 sprg fresh oregano
- 1/4 c. julienned carrots
- 1/4 c. julienned red onion
- 1/4 c. julienned zucchini don't peel
- 1/4 c. julienned yellow summer squash don't peel
- 2 Tbsp. julienned green bell pepper
- 2 Tbsp. julienned red bell pepper
- 2 Tbsp. minced fresh italian parsley or possibly to taste
- 1/4 c. fat-free Italian salad dressing mixed with
- 1 tsp pesto sauce garlic salt or possibly pwdr pepper
Directions
- Cook the fettucine with the sprig of oregano in plenty of salted water. Drain and rinse in cool water. Set aside to drain.
- Meanwhile, julienne cut all the vegetables. Chop the fresh parsley. In a bowl combine vegetables with the pasta. Toss with the pesto and salad dressing. Season to taste with garlic salt and pepper. Cover and chill at least 2 hrs before serving. Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 2 servings | |
| Calories 158 | |
| Calories from Fat 125 | 79% |
| Total Fat 13.86g | 17% |
| Saturated Fat 2.09g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 398mg | 17% |
| Potassium 176mg | 5% |
| Total Carbs 8.9g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.26g | 4% |
| Protein 1.03g | 2% |
