Fettuccine Primavera

Total Time Prep/Total Time: 15 min.
Yield 2 servings
Test Kitchen Approved
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

  1. 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.

Nutrition Facts

1 each: 364 calories, 13g fat (4g saturated fat), 15mg cholesterol, 404mg sodium, 49g carbohydrate (6g sugars, 6g fiber), 17g protein.

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.
Recipe Creator

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