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Fettuccine Primavera Recipe

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

This recipe is:

Healthy

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6 Servings
Prep/Total Time: 30 min.

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

Directions

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. Yield: 6 servings.

Nutritional Analysis: 1 cup (prepared with reduced-sodium broth and reduced-fat sour cream) equals 229 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 488 mg sodium, 37 g carbohydrate, 4 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

Fettuccine Primavera published in Taste of Home April/May 2006

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