FESTIVE FETTUCCINI PRIMAVERA

Festive Fettuccini Primavera image

Colorful crisp-tender vegetables give plenty of eye-appeal to this pasta dish. Low-fat ingredients compliment the sauce's rich taste.-Mel Miller, Perkins, Oklahoma

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Previous Next

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

Steps:

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., 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., Drain fettuccine; place in a large bowl. Add the vegetable mixture, cheese and parsley; toss to coat.,

Nutrition Facts : Calories 229 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 488mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges