Garden Vegetable Primavera

Name: Garden Vegetable Primavera
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Asian Appetizers, Asian Dinners, Indian Recipes, Italian Dinners, Italian Recipes
Ingredients: 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

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

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

Directions

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.