Ingredients:
6 ounces whole wheat fettuccine
2 teaspoons olive oil
2 shallots, thinly sliced
1 teaspoon garlic, minced
1 jalapeno peppers, fresh, seeded and finely chopped
3/4 cup celery, thinly sliced
3/4 cup carrots, thinly sliced
1 cup broccoli florets, small or cut into little pieces
8 ounces asparagus, cut into small pieces
1 small zucchini, cut into thin slices
2 cups shiitake mushrooms or 2 cups white mushrooms
4 ounces pea pods
3/4 cup vegetable broth or 3/4 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chives, snipped
Directions:
Cook fettuccine according to package directions. When done, drain the pasta and keep warm.
In a large skillet heat oil over high heat. Cook the shallots, garlic, and jalapeno pepper for one minute or until shallots are soft.
Add celery and carrot, cook and stir for one minute. Stir in the broccoli, asparagus, zucchini, mushrooms, pea pods and broth. Cover and cook for 3 minutes.
Add the hot fettuccine, salt, and black pepper to the skillet and toss gently to mix together all the ingredients.
Garnish with snipped chives and serve.
Servings: Serve
Time preparation: 30 min.
Time total: 30 min.