Garden Vegetable Primavera

“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 flavour. I have also roasted the vegetables and mixed in chicken breasts with scrumptious results.” —Carly Curtin, Ellicott City, Maryland

Garden Vegetable PrimaveraPhoto: Taste of Home
Garden Vegetable Primavera
Garden Vegetable Primavera
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
Servings Prep Time
4servings 30minutes
Servings Prep Time
4servings 30minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Cook fettuccine according to package directions.
  2. 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.
  3. Drain fettuccine. Add the fettuccine, cheese and basil to the skillet and toss to coat.
Recipe Notes

Nutrition Facts
1-1/2 cups: 320 calories, 8g fat (3g saturated fat), 9mg cholesterol, 416mg sodium, 48g carbohydrate (6g sugars, 4g fibre), 14g protein.