Bistro Fettucini
A steaming hot and satisfying meal; ready on the table in less than 30 minutes. Leftovers, perfect for lunch the next day.
| Serves/Makes: | 4 |
| Preparation Time: | 30 Minutes |
| Time to Table: | 30 Minutes |
Bistro Fettucini Ingredients
| 2 | large carrots, peeled |
| 4 | small zucchini |
| 1 1/2 cups (375 mL) | whipping cream |
| 1/4 tsp (1 mL) | freshly grated nutmeg |
| Salt and freshly ground pepper to taste | |
| 1/2 lb (250 g) | fettucini |
| 1 can (170 g) | CLOVER LEAF Solid White Tuna, drained and broken up |
| 1/2 cup (125 mL) | grated parmesan cheese |
Preparation
- Using vegetable peeler with swivel blade, peel a few lengthwise strips from one side of each carrot to create a flat surface. Turn the carrots onto their flat side and continue peeling thin strips, the full length of the carrots. Peel strips from all sides of zucchini, but discard inner core of seeds.
- In medium saucepan, bring cream to a boil. Reduce heat to low. Add seasonings and tuna. Cover and keep warm.
- Cook fettucini according to package directions. Add carrots to cooking pasta 3 or 4 minutes before end of pasta cooking time. Add zucchini at end of cooking. Drain.
- Return to cooking pot. Add the cream-tuna mixture and cheese. Toss gently.
- Serve at once.
Nutrients Per Serving
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CLAIMS PER SERVING- Source of Protein - Excellent Source of Vitamin A - Source of Vitamin C - Good source of vitamin D - Excellent Source of Calcium - Source of Iron |
