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Pasta Primavera

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main-dish low carb vegetarian dinner italian

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Ingredients

2 cups (1-inch) diagonally sliced asparagus

2 cups sliced carrot

1 1/2 cups snow peas

1 tablespoon olive oil

1/2 cup chopped onion

2 garlic cloves, minced

6 cups hot cooked fettuccine (about 10 ounces uncooked pasta)

1/2 cup (2 ounces) grated fresh parmesan cheese, divided

1/4 cup chopped fresh parsley

2 tablespoons dry white wine

1/2 teaspoon salt

1/2 teaspoon pepper

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