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Festive Fettuccini Primavera

Colorful crisp-tender vegetables give plenty of eye-appeal to this pasta dish. Low-fat ingredients compliment the sauce’s rich taste.—Mel Miller, Perkins, Oklahoma
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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 tomatoes and sour cream.
  • Drain fettuccine; place in a large bowl. Add the vegetable mixture, cheese and parsley; toss to coat.
Nutrition Facts
1 cup: 229 calories, 5g fat (3g saturated fat), 12mg cholesterol, 488mg sodium, 37g carbohydrate (7g sugars, 4g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

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