Garden Vegetable Primavera |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Although I enjoy this dish throughout the year, its even more special when I use my garden to supply most of the vegetables in it. A splash of white wine adds a special touch as well as the addition of fresh basil. I have also roasted the vegetables and added chicken breasts with delicious results. Ingredients:
8 ounces uncooked fettuccine |
2 medium zucchini, coarsely chopped |
1 medium carrot, sliced |
1 teaspoon italian seasoning |
1/4 teaspoon salt |
1 tablespoon olive oil |
1 cup grape tomatoes |
2 garlic cloves, minced |
1/2 cup reduced-sodium chicken broth |
1/3 cup white wine |
1/2 cup grated parmesan cheese |
1/4 cup minced fresh basil |
Directions:
1. Cook fettuccine according to package directions.
2. Meanwhile, in a large skillet, saute the zucchini, carrot, Italian seasoning and salt in oil until vegetables are crisp-tender. Add tomatoes and garlic; cook 1 minute longer. Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half.
3. Drain fettuccine. Add the fettuccine, cheese and basil to the skillet and toss to coat. Yield: 4 servings.
|
|