Garden Vegetable Primavera
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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8 ounces uncooked fettuccine
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2 medium zucchini, coarsely chopped
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1 medium carrot, sliced
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1 teaspoon Italian seasoning
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1/4 teaspoon salt
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1 tablespoon olive oil
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1 cup grape tomatoes
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2 garlic cloves, minced
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1/2 cup reduced-sodium chicken broth
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1/3 cup white wine
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1/2 cup grated Parmesan cheese
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1/4 cup minced fresh basil
Directions
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1.
Cook fettuccine according to package directions.
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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.
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3.
Drain fettuccine. Add the fettuccine, cheese and basil to the skillet and toss to coat.
Nutrition Facts
1-1/2 cups: 320 calories, 8g fat (3g saturated fat), 9mg cholesterol, 416mg sodium, 48g carbohydrate (6g sugars, 4g fiber), 14g protein.
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