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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Colorful crisp-tender vegetables give plenty of eye-appeal to this pasta dish from Mel Miller of Perkins, Oklahoma. Low-fat ingredients compliment the sauceâs rich taste. Ingredients:
8 ounces uncooked fettuccine |
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 teaspoons dried basil |
1/2 teaspoon salt |
4 teaspoons cornstarch |
2 plum tomatoes, cut into wedges |
1/2 cup sour cream |
1/2 cup grated parmesan cheese |
1/4 cup minced fresh parsley |
Directions:
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.
2. In a small bowl, 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 the heat; stir in tomatoes and sour cream.
3. Drain fettuccine; place in a large bowl. Add the vegetable mixture, cheese and parsley; toss to coat. Yield: 6 servings.
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