Garden Primavera

By Hester

Ingredients

• 8 ounces uncooked fettuccine
• 1 cup fresh broccoli florets
• 1 medium sweet red pepper, julienned
• 1 medium carrot, sliced
• 1/2 cup sliced mushrooms
• 1/4 cup sliced celery
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 3/4 cup V8 juice
• 1/4 cup minced fresh basil
• 1 cup frozen peas, thawed
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons shredded Parmesan cheese

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

1. Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the broccoli, red pepper, carrot, mushrooms, celery and garlic in oil for 3 minutes. Add V8 juice and basil; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in the peas, salt and pepper; simmer 2 minutes longer or until peas are tender.

2. Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese.