Serves: 4
Total Calories: 302

2 tablespoons olive oil
2 cloves garlic (medium), minced
2 large red bell peppers, halved, seeded, and cut into 1/2-inch strips
8 ounces uncooked fettuccini pasta
1 1/2 pounds fresh broccoli
1/4 cup grated Parmesan cheese

1. In a large skillet over medium heat, heat the olive oil. Add the garlic and sauté for 1 minute. Add the peppers and continue sautéing for 3 to 5 minutes or until peppers are just tender, stirring occasionally. Remove from heat and set aside.

2. Prepare the fettucine according to package directions (without adding salt) and drain. Wash the broccoli and peel the tough stalks (if necessary). Steam broccoli for 5 to 6 minutes until it is bright green and retains some crispness. Remove from the heat and set aside.

3. In a large bowl, toss the fettucine with the peppers, and arrange the broccoli on top. Sprinkle with Parmesan cheese and serve.

EXCHANGES
3 Starch
2 Vegetable
1 1/2 Fat

NUTRITION FACTS
Calories 362
Calories from Fat 102
Total Fat 11 grams
Saturated Fat 2 grams
Cholesterol 58 milligrams
Sodium 142 milligrams
Total Carbohydrate 51 grams
Dietary Fiber 7 grams
Sugars 6 grams
Protein 15 grams

Nutritional Facts:

Serves: 4
Total Calories: 302
Calories from Fat: 95

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
Baked Macaroni And Cheese
Beef Stroganoff
Corkscrew Pasta With Sage And Peppers
Eggplant Lasagna
Fettucine Verde With Tomato Sauce
Fettucine With Peppers And Broccoli
Garlic Fettucine
Linguine With Clam Sauce
Linguine With Garlic Broccoli Sauce
Pasta With Vegetable Clam Sauce
Rigatoni With Chicken And Three-Pepper Sauce
Shrimp And Pasta
Spaghetti Pie
Spaghetti With Pesto Sauce
Stuffed Manicotti
Vegetable Lo Mein