GARDEN PRIMAVERA FETTUCCINE

Garden Primavera Fettuccine image

From Simple and Delicious - boy I love this magazine! Submitted by T. Perrault. I love how she combined cauliflower, broccoli and zucchini within this recipe. Just a lovely combination. Feel free to use already prepared Alfredo sauce or your own recipe for Alfredo sauce. I made this once as a side dish and realized it makes a large amount, so then the next time I added some cooked chicken to make it a main meal. Serve with crusty bread and you are done!

Provided by HokiesMom

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 (12 ounce) package fettuccine
1 cup fresh cauliflower floret
1 cup fresh broccoli florets
1/2 cup carrot, julienned
1 small red pepper, julienned
1 small summer squash, sliced
1 small zucchini, sliced
1 cup alfredo sauce
1 teaspoon dried basil
shredded parmesan cheese, to taste for topping

Steps:

In a large saucepan, cook fettuccine according to the package directions.
Add vegetables during the last 4 minutes of cooking pasta.
Drain and return all to the pan.
Add Alfredo sauce and basil, tossing to coat.
Cook over low heat for 1-2 minutes or until heated through.
Sprinkle with Parmesan cheese to your taste right before serving.

Nutrition Facts : Calories 145, Fat 1.7, SaturatedFat 0.4, Cholesterol 28.7, Sodium 18.2, Carbohydrate 27.1, Fiber 1.9, Sugar 2, Protein 5.7

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