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Festive Fettuccini Primavera

 Festive Fettuccini Primavera
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.
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Festive Fettuccini Primavera (continued)

Directions (continued)

  • 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 Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.