Garden Vegetable Primavera Recipe

Garden Vegetable Primavera Recipe photo by Taste of Home

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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.

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Garden Vegetable Primavera Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

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

Cook fettuccine according to package directions.
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.
Drain fettuccine. Add the fettuccine, cheese and basil to the skillet and toss to coat. Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 320 calories, 8 g fat (3 g saturated fat), 9 mg cholesterol, 416 mg sodium, 48 g carbohydrate, 4 g fiber, 14 g protein.

Originally published as Garden Vegetable Primavera in Simple & Delicious August/September 2012, p25