Fettuccine with Green Vegetables Recipe - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 4 ounces uncooked fettuccine
- 1/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 medium zucchini, chopped
- 1 tablespoon canola oil
- 1 green onion, thinly sliced
- 1 garlic clove, minced
- 1/4 cup frozen peas, thawed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup shredded Romano cheese
- 2 tablespoons minced fresh parsley
- 4 teaspoons minced chives
- Additional shredded Romano cheese, optional
Instructions
- Cook fettuccine according to package directions. Meanwhile, in a small saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
- In a large nonstick skillet, saute zucchini in oil for 3 minutes. Add onion and garlic; saute 1 minute longer. Add the peas, salt, pepper and asparagus; saute until vegetables are crisp-tender.
- Drain fettuccine; add to vegetable mixture. Stir in the cheese, parsley and chives. Garnish with additional cheese if desired.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Asparagus.
Asparagus stands out as a superfood for managing Polycystic Ovary Syndrome (PCOS), a hormonal disorder affecting many women of reproductive age. This nutrient-dense vegetable offers a myriad of health benefits that align perfectly with the dietary needs of those managing PCOS, making it an essential addition to their diet. Rich in a variety of vitamins and minerals, asparagus is particularly high in folate, vitamins A, C, E, and K, and has significant levels of chromium—a trace mineral that enha...
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