Fettuccine Primavera
By á-3646
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Ingredients
- 8 oz fettuccine, uncooked
- 1 1/4 cups chicken broth, divided
- 1 small zucchini, coarsely chopped
- 1 small yellow summer squash, coarsely chopped
- 1 cup fresh broccoli florets
- 1 small sweet red pepper, coarsely chopped
- 1 medium carrot, coarsely chopped
- 1 small onion, chopped
- 3 tsp dried basil
- 1/2 tsp salt
- 4 tsp cornstarch
- 2 plum tomatoes, cut into wedges
- 1/2 cup sour cream
- 1/2 cup grated parmesan cheese
- 1/4 cup minced fresh parsley
Details
Servings 6
Preparation
Step 1
Cook fettuccine according to package directions. Meanwhile in a large saucepan, bring 3/4 cup broth to a boil. Add the zucchini, yellow squash, broccoli, red pepper, carrot, onion, basil and salt. Return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender.
In a small bowl, combine the cornstarch and remaining broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Remove from heat; stir in tomatoes and sour cream.
Drain fettuccine; place in a large bowl. Add the vegetable mixture, parmesan cheese and parsley; toss to coat.
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