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Recipe Name: Asparagus Fettucine Toss Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

4 Ounce(s) Uncooked green fettucine
4 Ounce(s) Uncooked regular fettucine
2 Tablespoon(s) Olive oil
4 Tablespoon(s) Balsamic vinegar
8 Ounce(s) Asparagus, trim & cut in 2"
1 Sweet onion, very thinly
1 Ripe avocado, cut in 1/4"
1/2 Red pepper, stemmed and
Salt and pepper, to taste
2 Tablespoon(s) Parmesan cheese, grated
Boil lightly salted water in a large pan; cook fettucine until al
dente, 8-9 minutes. Drain, rinse under cold water and drain again.
Transfer to serving bowl; toss with oil and vinegar. Set aside. Boil
water in a medium saucepan; coko asparagus until barely tender, about
2-3 minutes. Drain. Toss asparagus with fettucine. Add onion and
sprinkle with cubed avocado and red pepper. Add salt and pepper.
Sprinkle with cheese if desired. Serve immediately. Makes 4 servings,
6g protein, 15g fat. | Recipe by: April 1996 Vegetarian Times
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 111
Calories From Fat: 67
Total Fat: 7.5g
Cholesterol: 2.2mg
Sodium: 48.7mg
Potassium: 119.6mg
Carbohydrates: 9.1g
Fiber: <1g
Sugar: 6.6g
Protein: 1.7g

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