Recipe for Three-Herb Fettuccine with Vegetables and Shaved Asiago 
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Yield:
6
Ingredients:
Amount Ingredient
2 cup sugar snap peas
1 tbl olive oil
4 x cloves garlic, minced
1/2 cup chopped spinach, divided
1/2 cup sliced green onions, (1/2-inch)
2 med zucchini, (3 cups)
halved lengthwise and thinly sliced
1 cup canned vegetable broth
2 med green tomatoes
peeled, seeded, and cut into thin wedges
1/2 cup thinly sliced fresh basil
2 tbl chopped fresh chives
2 tbl chopped fresh oregano
1/4 tsp salt
1/4 tsp freshly ground pepper
6 cup hot cooked fresh fettuccine
(1 pound uncooked pasta)
3 oz shaved asiago cheese
Instructions:
Instructions: Trim ends from peas, and remove strings.

Drop peas into a Dutch oven of boiling water; cook 30 seconds. Drain and rinse under cold water.

Heat oil in pan over medium heat. Add garlic; sautee1 minute. Add peas, 1-1/4 cups spinach, green onions, and zucchini; sautee2 minutes. Add broth and tomatoes; cook 2 minutes, stirring occasionally. Add remaining spinach, basil, chives, oregano, salt, and pepper; cook 1 minute, stirring occasionally.

Yield: 6 servings (serving size: 1 cup pasta, 1 cup vegetable mixture, and 1/2 ounce cheese).

Serving Ideas : Garnish with fresh herbs, if desired.

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