Meals in Minutes- Vegetarian/Pasta

Fettuccine Primavera

1 lb Fettuccine
2 T Olive oil
1/4 c Shallots, diced
1/2 c Carrots
1/2 c Yellow squash
1/2 c Zucchini
1/2 c Sugar snap peas, cut in halves
1/2 c Shelled edamame beans
1/2 lb Asparagus, cut into small pieces
2 c Watercress or arugula
Basil Pesto
1 c Basil
3 cloves Garlic
1/2 c Parmesan cheese
1/4 c Pine nuts
1/4 c Olive oil
Per Serving (1/3 cup): 
Calories: 395
Fat: 16 grams
Saturated fat: 3 grams 
Cholesterol: 4 milligrams
Sodium: 118 milligrams
Carbohydrate: 50 grams
Fiber: 4 grams
Protein: 14 grams
Number of servings: 8
Cook pasta according to package directions. Meanwhile, cut carrots, yellow squash and zucchini into half moon shapes. In a large pan, heat olive oil, add shallots; cook for 1-2 minutes. Add the rest of the vegetables, sauté until crisp tender. Prepare pesto; put basil, garlic, Parmesan cheese and pine nuts in food processor. As they are processing, slowly add the olive oil until it makes a smooth paste. Combine pasta, vegetables and pesto-heat through and serve immediately.