Garden Vegetable Primavera Recipe
- 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.
1-1/2 cups equals 320 calories, 8 g fat (3 g saturated fat), 9 mg cholesterol, 416 mg sodium, 48 g carbohydrate, 4 g fiber, 14 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.