How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (Hardcover)
by Pam Anderson

Reviews & Details

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Fettuccine and vegetable salad

Preparation time: 25 minutes

6 ounces fettuccine, uncooked, broken in half
2 cups broccoli flowerets
1 cup sliced carrots
1 cup sliced celery
1/2 cup commercial fat-free creamy Italian salad dressing
1/2 teaspoon pepper
12 cherry tomatoes, halved
3/4 pound cooked chicken, turkey, beef, or pork

Cook fettuccine according to package directions, omitting salt and oil. Drain and rinse under cold water; drain again and set aside. Meanwhile, cook broccoli, carrots, and celery in a small amount of boiling water or steam until crisp-tender, about 5 to 6 minutes. Drain and plunge vegetables into cold water for 1 minute; drain again. Combine cooked fettuccine and vegetables in large bowl. Add dressing and pepper and stir well. Gently fold in tomatoes. Cut meat into bite-size pieces or strips and arrange over salad. Serve immediately, or chill until serving time.

Note: Other vegetables may be substituted for those listed, if desired.

Yield: about 8 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
Calories: 170
Carbohydrate: 20 g
Protein: 17 g
Fat: 3 g
Saturated fat: <1 g
Sodium: 196 mg
Fiber: 2 g
Exchanges per serving: 1 starch, 1 vegetable, 2 very lean meat
Carbohydrate choices: 1

This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.