You can't go wrong with pasta and today's recipe is no exception. It is quick and easy to prepare and the vegetables make it very healthy. It comes from SIMPLE AND DELICIOUS.
GARDEN VEGETABLE PRIMAVERA
8 oz. uncooked fettucine
2 medium zucchini, coarsely chopped
1 medium carrot,sliced
1 tsp. Italian seasoning
1/4 tsp. salt
1 tbsp. olive oil
1 c. grape tomatoes
2 garlic cloves, minced
1/2 c. reduced-sodium chicken or vegetable broth
1/3 c. white wine
1/2 c. grated Parmesan cheese
1/4 c. minced fresh basil
Cook fettuccine according to package directions. Meanwhile, saute the zucchini, carrot, Italian seasoning and salt in oil in a large skillet 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.
Drain fettuccine. Add the fettuccine, cheese and basil to the skillet and toss to coat.
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