Tuesday, May 13, 2008

Fettuccine Primavera

Fettuccine Primavera
6 servings

8 ounces fettuccine
1 1/4 cups chicken broth, divided
1 small zucchini, coarsely chopped
1 small yellow summer squash, coarsely chopped
1 small sweet red pepper, chopped
1 medium carrot, chopped
1 small onion, chopped
3 teaspoons dried basil
1/2 teaspoon salt
4 teaspoons corn starch
2 tomatoes, cut into wedges
1/2 cup sour cream
1/2 cup fresh grated parmesan cheese
1/4 cup minced fresh parsley

Cook fettuccine according to package directions. Bring 3/4 cup broth to a boil. Add zucchini, yellow squash, 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. Combine 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; toss with vegetable mixture, parmesan cheese and parsley. Enjoy!

Opinions please?

I have a decorating dilemma and would love your opinion! I can't decide which set of curtains I prefer in my kitchen window. I love the look of the brown tiers, but I have so much brown already and would love to bring out the blue of my dishes with the gingham valance. Which do you think looks nicer? (You can click on each picture for a larger image.) Thanks!

Choice #1 - brown tier set

Choice #2 - blue gingham valance