Fettuccine Primavera

Recipe Ingredients

2		Carrots - sliced
1 cup	146g / 5.1oz	Broccoli florets
1 cup	146g / 5.1oz	Cauliflower florets
1 cup	237ml	Zucchini - sliced
1/3 cup	78ml	Snow peas - ends trimmed
4 teaspoons	20ml	Margarine
1 teaspoon	5ml	Basil - dried
		Black pepper
1/4 cup	59ml	Chicken stock - (no fat)
1/2 cup	73g / 2.6oz	Parmesan cheese - grated
1/3 lb	151g / 5.3oz	Fettuccine

Recipe Instructions

* Blanch carrots, broccoli, and cauliflower by immersing in boiling water for about 1 minute. Remove and plunge into ice water. Drain and reserve. In a nonstick skillet over medium heat, sauteezucchini and snow peas in margarine until crisp-tender, about 3-4 minutes. Add carrots, broccoli, cauliflower, basil and pepper to taste. Stir in chicken stock and parmesan.

* Meanwhile cook fettuccine until al dente and drain. Divide among serving plates and top with vegetable-cheese mixture. Serve immediately.

Source:
Pillsbury, Pasta, Rice and Beans

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