Ingredients for Primavera Fettuccine
- 1 (16 ounce) package fettuccine
- 1 1/4 cups chicken broth
- 1 cup chopped zucchini
- 1 cup chopped yellow squash
- 1 cup fresh broccoli florets
- 1/2 cup chopped red pepper
- 1/2 cup chopped carrot
- 1/2 cup chopped onion
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1 cup halved plum tomatoes
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1/4 cup water
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How to Make Primavera Fettuccine
- Cook fettuccine according to package directions. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add zucchini and yellow squash; cook until slightly tender, about 5 minutes.
- Stir in 1 cup of broth, basil, and salt. Bring to a boil, then reduce heat, cover, and simmer for 6-8 minutes, or until vegetables are tender.
- In a small bowl, whisk together the cornstarch and 1/4 cup of water until smooth.
- Add the cornstarch mixture to the skillet with the vegetables. Cook and stir constantly for 2 minutes, or until the sauce has thickened.
- Remove from heat and stir in the cherry tomatoes, sour cream, Parmesan cheese, and parsley.
- Add the cooked fettuccine to the skillet and toss gently to combine.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
18g
Fat
21g
Carbs
11g
