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| 2 Tasse | Diagonally sliced asparagus, (1-inch) |
| 2 Tasse | carrot sliced |
| 1 1/2 Tasse | Snow peas |
| 1 Esslöffel | olive oil |
| 1/2 Tasse | onion chopped |
| 2 | cloves garlic minced |
| 6 Tasse | Hot cooked fettuccine (10 ounces uncooked pasta) |
| 1/2 Tasse | Grated fresh Parmesan cheese, (2 ounces) divided |
| 1/4 Tasse | parsley fresh, chopped |
| 2 Esslöffel | white wine dry |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
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Drop the first 3 ingredients into a large saucepan of boiling water; cook 2 minutes. Drain and set aside.
Heat oil in a Dutch oven over medium heat. Add onion and garlic; saute 2 minutes or until tender. Remove from heat. Add asparagus mixture, fettuccine, 1/4 cup cheese, parsley, wine, salt, and pepper; toss well. Top with remaining cheese. Yield: 6 servings (serving size: 1-1/2 cups).
Per serving: 412 Calories; 6g Fat (13% calories from fat); 16g Protein; 72g Carbohydrate; 5mg Cholesterol; 411mg Sodium
1/2 cup cooking liquid. Allow the pasta to drain a few minutes, and then return it to the pot, and toss it with a little of the reserved cooking liquid; this eliminates the need to add oil to keep the strands of pasta from sticking. Stir the pasta gently with the sauce, adding some of the reserved cooking liquid as needed to keep the pasta moist.
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