Garden Vegetable Primavera Recipe

4.5 2 2
Garden Vegetable Primavera Recipe
Garden Vegetable Primavera Recipe photo by Taste of Home
Publisher Photo

Garden Vegetable Primavera Recipe

Read Reviews
4.5 2 2
Publisher Photo
Although I enjoy this dish throughout the year, it's even more special when I use my garden to supply the vegetables. A splash of white wine and a sprinkle of fresh basil really add flavor. I have also roasted the vegetables and mixed in chicken breasts with scrumptious results. —Carly Curtin, Ellicott City, Maryland
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1-1/2 cups: 320 calories, 8g fat (3g saturated fat), 9mg cholesterol, 416mg sodium, 48g carbohydrate (6g sugars, 4g fiber), 14g protein.

  • 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
  1. Cook fettuccine according to package directions.
  2. 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.
  3. Drain fettuccine. Add the fettuccine, cheese and basil to the skillet and toss to coat. Yield: 4 servings.
Originally published as Garden Vegetable Primavera in Simple & Delicious August/September 2012, p25

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Reviews forGarden Vegetable Primavera

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jsgoldn User ID: 6355243 194250
Reviewed Sep. 21, 2012

"It was good but needed more salt."

MY REVIEW
dlangford1 User ID: 2960083 115490
Reviewed Sep. 10, 2012

"It was easy to make and well liked by all."

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