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Fettuccine Primavera

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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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