Garden Fettuccine

By Nitaj3

Ingredients

• 1 L julienned vegetables (peppers, broccoli, cauliflower, zucchini, red onion, carrots, celery, mushrooms) 4 cup
• 750 ml fettuccine or penne 3 cup
• parmesan cheese, grated -
• SAUCE -
• 250 ml vegetable stock or water 1 cup
• 50 ml white wine 1/4 cup
• 1 clove garlic, minced 1
• 15 ml fresh parsley, chopped 1 tbsp
• 15 ml dried basil 1 tbsp
• 10 ml lemon juice 2 tsp
• 5 ml each crushed dried oregano, thyme & tarragon 1 tsp
• 3 ml crumbled dried rosemary 3/4 tsp

Preparation

Step 1

SAUCE: In a large skillet, combine stock, wine, garlic, parsley, basil, lemon juice, oregano, thyme, tarragon and rosemary; bring to a boil. Add firmer vegetables; cover and simmer for 5 minutes. Add softer vegetables; simmer for 5 more minutes.
Meanwhile, cook fettuccine according to package directions; drain. Toss with vegetables. Garnish with cheese.

Serves 4