Pasta Primavera

[Guest guest]

Pasta Primavera

 

8 oz. uncooked fettuccine

1-1/4 cups vegetable broth, divided

1 small zucchini, coarsely chopped

1 small yellow summer squash, coarsely chopped

1 cup fresh broccoli florets

1 small red bell pepper, coarsely chopped

1 medium carrot, peeled and coarsely chopped

1 small onion, chopped

3 tsp. dried basil

1/2 tsp. salt

4 tsp. cornstarch

2 plum tomatoes, cut into wedges

1/2 cup sour cream

1/2 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

 

Cook fettuccine according to package directions. Drain and pour into a large

serving bowl.

 

In a large sauce pan, bring 3/4 cup of broth to a boil. Add the zucchini,

yellow squash, broccoli,

red pepper, carrot, onion, basil and salt. Return to the boil. Reduce heat;

cover and simmer for

6 to 8 minutes or until vegetables are crisp tender.

 

In a small bowl, combine the cornstarch and remaining broth until smooth;

stir into the 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.

 

Add the vegetables to the pasta bowl; add Parmesan cheese and parsley; toss

to coat.

 

Yield: 6 servings.