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Garden Vegetable Primavera

 Garden Vegetable Primavera
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.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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,

2 of 2

Garden Vegetable Primavera (continued)

Nutritional Facts: 8 g fat (3 g saturated fat), 9 mg cholesterol, 416 mg sodium, 48 g carbohydrate, 4 g fiber, 14 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.