Fresh Vegetable & Basil Fettuccine

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Fresh Vegetable & Basil Fettuccine

 

Pasta:

6 ounces uncooked dried fettuccine or spinach fettuccine

 

Vegetables:

1/4 cup butter

1 1/2 cups broccoli florets

1 medium carrot, coarsely shredded

1/2 teaspoon salt

1 tablespoon chopped fresh basil leaves

1/2 teaspoon purchased minced garlic

12 cherry tomatoes

freshly grated parmesan cheese, if desired

 

Cook fettuccine according to package directions. Drain. Set aside; keep

warm.

Meanwhile, melt light butter in 10-inch skillet until sizzling; add all

remaining ingredients except tomatoes and Parmesan cheese. Cook over

medium heat, stirring occasionally, until vegetables are crisply tender,

4 to 6 minutes. Add tomatoes; continue cooking until heated through, 2

to 3 minutes. Toss vegetable mixture with cooked fettuccine; sprinkle

with Parmesan cheese, if desired. Serves 4.

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Char Haz

charrem

 

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