Ranch Fettuccine

By Kay MacInnis

This one is easy to prepare, and doesn’t require you to heat your kitchen up.

It can be used as a main course – you might consider adding some lean protein to the recipe, such as chicken or turkey.

It is also easy to modify; add any vegetables that you like. Remember: For your health, the more color the better. For instance, any color pepper – orange, yellow or red – will add flavor and fiber, but very few calories. They are great sources of Vitamins A and C, potassium and folic acid.

“Real” or freshly grated cheese has a much sharper taste than the canned options. Another easy modification is to use a butter-infused-flavored olive oil instead of margarine — you can use less than ¼ cup and save calories!

Ingredients:

• ¼ cup light margarine
• 2 zucchini, cut in matchstick pieces
• 1 carrot, cut in matchstick pieces
• ¼ lb. fresh mushrooms, sliced
• ¼ cup green onions, sliced
• ½ tsp. dried basil
• 1/8 tsp. pepper
• 1 cup frozen green peas
• 8 oz. uncooked whole wheat fettuccine
• ¼ cup Parmesan cheese, grated

Preparation:

• Melt butter in medium skillet over medium heat.
• Add zucchini and carrot; sauté until nearly tender.
• Stir in mushrooms, green onions, basil, pepper; cook 2 minutes.
• Add peas, cook until hot.
• Cook fettuccine according to package directions; drain.
• Add cheese and cooked vegetables to fettuccine; toss lightly. Serve immediately.

Yield: 6 servings

Nutritional information: Calories 118; fat 5.4 grams, cholesterol 3.2 mg; sodium 170 mg.

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This is another in a weekly series of healthy recipes from Kay MacInnis, registered dietitian at Providence Hospitals in Columbia.

Kay works in Health and Wellness at Providence, helping cardiac and diabetes patients eat their way to healthier lives. She’s not a chef herself, but in consultation with the actual chefs at Providence, she’s learned a lot over the years as she has worked to help patients help themselves after they leave the hospital.

She also conducts a number of health and wellness events for the public, including the monthly Providence Cooks! classes. The next class is June 2 at the downtown hospital.

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