Festive Fettuccini Primavera Recipe

4 2 8
Festive Fettuccini Primavera Recipe
Festive Fettuccini Primavera Recipe photo by Taste of Home
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Festive Fettuccini Primavera Recipe

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4 2 8
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
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.
Originally published as Fettuccine Primavera in Taste of Home April/May 2006

Nutritional Facts

1 cup: 229 calories, 5g fat (3g saturated fat), 12mg cholesterol, 488mg sodium, 37g carbohydrate (7g sugars, 4g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. Drain fettuccine; place in a large bowl. Add the vegetable mixture, cheese and parsley; toss to coat. Yield: 6 servings.
Originally published as Fettuccine Primavera in Taste of Home April/May 2006

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Reviews forFestive Fettuccini Primavera

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MY REVIEW
ellimaye1 User ID: 1179808 244720
Reviewed Feb. 29, 2016

"It was quite a bit of work to make. The flavor was ok but did not taste like alfredo. I will try something different next time."

MY REVIEW
katlaydee3 User ID: 3741999 158290
Reviewed Mar. 31, 2014

"Delicious dinner and actually tastes just as good as Fettuccine Alfredo made with heavy whipping cream."

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