Primavera Fettuccine
"This is a great summer recipes using zucchini and summer squash."
photo by lazyme
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 8 ounces fettuccine
- 1 1⁄4 cups chicken broth, divided
- 1 small zucchini, coarsely chop
- 1 small yellow squash, coarsely chop
- 1 cup fresh broccoli florets
- 1 small red pepper, coarsely chop
- 1 medium carrot, coarsely chop
- 1 small onion, chop
- 3 teaspoons basil
- 1⁄2 teaspoon salt
- 4 teaspoons cornstarch
- 2 plum tomatoes, cut in wedges
- 1⁄2 cup sour cream
- 1⁄2 cup parmesan cheese
- 1⁄4 cup minced fresh parsley
directions
- Cook fettuccine according to package directions.
- Bring 3/4 c broth to boil and add all veggies, basil and salt. Return to boil reduce heat and cover 6-8 minutes.
- Mix remaining broth and cornstarch then add to veggies. Cook and stir occasionally 2 minutes removed form heat and add to tomatoes, sour cream, cheese, parsley and fettuccine.
- Mix together and serve.
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Reviews
-
I just finished serving this for my girlfriends who all cleaned their plates and asked for the recipe. I will probably grill some chicken to go with this when I serve hubby the leftovers tomorrow. This was easy and I will definitely make it again. Fat and calories much better than other cream sauces I've seen. I think you could use the light sour cream (I'd recommend Daisy--no additives.) I actually had to modify this somewhat, as I was low on parmesan. I had the generic italian mixed cheese (romano, parmesan, asiago, etc.) and used it with my parmesan. Also forgot to procure the fresh herbs, I used jar basil and skipped the parsley altogether-it will be better next time with those included fresh. Loved this! -
I first saw this in Taste of Home, but couldn't find it again when I needed it. Trust 'Zaar to have it! I loved this recipe. It is reminiscent of a lighter alfredo with lots of veggies. I used frozen broccoli, no carrots and just now realized that I forgot the basil. It was still yummy! Thanks for posting! -
Yummy! This was simple and good. I used all of the veggies listed except the carrots. Thanks Samantha in Utah for a nice meal. Made for All You Can Cook Buffet special. -
This is a great recipe!! I found this and tried it in Taste of Home magazine and was going to post it and you saved me the time...thank you! The only thing I do different is to add some minced garlic (we love garlic) and if I have some asparagus I add that to the vegies.
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This is a great recipe! I followed the directions, but did not add red pepper (I didn't have any). It was creamy and good. I did miss the fat a little, as I am just beginning to cut my fat intake. I'll definately be making this again.
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I live in Utah with my husband and son. They are my taste testers and are very happy that I love to cook. During the summer we camp and cook via dutch oven. My falls and springs are filled with canning. When I am actually working I do medical coding from home so I can take care of my son.
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