Fettuccine Primavera

Name: Fettuccine Primavera
Prep time: 15 min
Total time: 15 min
Yield: 2 servings.
Ingredients: 4 ounces uncooked fettuccine; 1/2 cup fresh cauliflowerets; 1/2 cup fresh snow peas; 1/2 cup fresh broccoli florets; 1/4 cup julienned carrot; 1 tablespoon canola oil; 1/2 cup julienned zucchini; 1/4 cup julienned sweet red pepper; 2 to 3 garlic cloves, minced; 1/3 cup chicken broth; 1/4 cup grated Romano cheese

This delicious dish from field editor Cassandra Corridon of Frederick, Maryland is chockfull of crisp-tender vegetables that are delicately seasoned with garlic, cheese and chicken broth. You can serve it either as a colorful side dish or a meatless main course.

Ingredients

4 ounces uncooked fettuccine
1/2 cup fresh cauliflowerets
1/2 cup fresh snow peas
1/2 cup fresh broccoli florets
1/4 cup julienned carrot
1 tablespoon canola oil
1/2 cup julienned zucchini
1/4 cup julienned sweet red pepper
2 to 3 garlic cloves, minced
1/3 cup chicken broth
1/4 cup grated Romano cheese

Directions

Cook fettuccine according to package directions. Meanwhile, in a skillet or wok, stir-fry the cauliflower, peas, broccoli and carrot in oil for 2 minutes. Add the zucchini, red pepper and garlic; stir-fry until vegetables are crisp-tender. Stir in broth. Reduce heat; cover and simmer for 2 minutes. Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with cheese.