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!
