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Fettuccine Primavera Recipe

Photo by: Taste of Home

This delicious dish from field editor Cassandra Corridon of Frederick, Maryland is chockfull of crisp-tender vegetables that are delicately seasoned with garlic, cheese and chicken broth. You can serve it either as a colorful side dish or a meatless main course.

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2 Servings
Prep/Total Time: 15 min.

Ingredients

4 ounces uncooked fettuccine
1/2 cup fresh cauliflowerets
1/2 cup fresh snow peas
1/2 cup fresh broccoli florets
1/4 cup julienned carrot
1 tablespoon canola oil
1/2 cup julienned zucchini
1/4 cup julienned sweet red pepper
2 to 3 garlic cloves, minced
1/3 cup chicken broth
1/4 cup grated Romano cheese

Directions

Cook fettuccine according to package directions. Meanwhile, in a skillet or wok, stir-fry the cauliflower, peas, broccoli and carrot in oil for 2 minutes. Add the zucchini, red pepper and garlic; stir-fry until vegetables are crisp-tender. Stir in broth. Reduce heat; cover and simmer for 2 minutes. Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with cheese. Yield: 2 servings.

Nutrition Facts: 1 serving (1 each) equals 364 calories, 13 g fat (4 g saturated fat), 15 mg cholesterol, 404 mg sodium, 49 g carbohydrate, 6 g fiber, 17 g protein.

Fettuccine Primavera published in Taste of Home April/May 2003, p46

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