Put swordfish fillets on the grill, heat soft breadsticks, and add this fresh vegetable-pasta dish to complete the menu.
Olive oil-flavored vegetable cooking spray
1/2 cup broccoli flowerets
1/2 cup cauliflower flowerets
1/2 cup fresh snow pea pods, trimmed
2 teaspoons minced garlic
1/2 cup julienne-sliced zucchini
1/4 cup julienne-sliced sweet red pepper
1/4 cup julienne-sliced carrot
1/4 cup canned low-sodium chicken broth, undiluted
2 tablespoons dry white wine
4 ounces fettuccine, uncooked
2 tablespoons freshly grated Romano cheese
How to Make It
Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add broccoli and next 3 ingredients; saute 2 minutes. Add zucchini, sweet red pepper, and carrot; saute 2 minutes or until vegetables are crisp-tender.
Combine chicken broth and wine; add to vegetables in skillet. Cover, reduce heat, and simmer 2 minutes.
Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a serving bowl. Add vegetable mixture and cheese; toss gently. Serve immediately.