“This is a great summer recipes using zucchini and summer squash.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook fettuccine according to package directions.
  2. Bring 3/4 c broth to boil and add all veggies, basil and salt. Return to boil reduce heat and cover 6-8 minutes.
  3. 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.
  4. Mix together and serve.

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