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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This delicious dish from field editor Cassandra Corridon of Frederick, Maryland is chockfull of crisp-tender vegetables that are delicately seasoned with garlic, cheese and chicken broth. You can serve it either as a colorful side dish or a meatless main course. Ingredients:
4 ounces uncooked fettuccine |
1/2 cup fresh cauliflowerets |
1/2 cup fresh snow peas |
1/2 cup fresh broccoli florets |
1/4 cup julienned carrot |
1 tablespoon canola oil |
1/2 cup julienned zucchini |
1/4 cup julienned sweet red pepper |
2 to 3 garlic cloves, minced |
1/3 cup chicken broth |
1/4 cup grated romano cheese |
Directions:
1. Cook fettuccine according to package directions. Meanwhile, in a skillet or wok, stir-fry the cauliflower, peas, broccoli and carrot in oil for 2 minutes. Add the zucchini, red pepper and garlic; stir-fry until vegetables are crisp-tender. Stir in broth. Reduce heat; cover and simmer for 2 minutes. Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with cheese. Yield: 2 servings.
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