Fettuccine Primavera

From Taste of Home




Colorful crisp-tender vegetables give plenty of eye-appeal to this pasta dish from Mel Miller of Perkins, Oklahoma. Low-fat ingredients compliment the sauce’s rich taste.


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


SERVINGS 6
CATEGORY Lower Fat
METHOD Stovetop - One-Dish
PREP 15 min.
COOK 15 min.
TOTAL 30 min.


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, Parmesan cheese and parsley; toss to coat.
    Yield: 6 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: 1 cup (prepared with reduced-sodium broth and reduced-fat sour cream) equals 229 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 488 mg sodium, 37 g carbohydrate, 4 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.