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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a great summer recipes using zucchini and summer squash. Ingredients:
8 ounces fettuccine |
1 1/4 cups chicken broth, divided |
1 small zucchini, coarsely chop |
1 small yellow squash, coarsely chop |
1 cup fresh broccoli florets |
1 small red pepper, coarsely chop |
1 medium carrot, coarsely chop |
1 small onion, chop |
3 teaspoons basil |
1/2 teaspoon salt |
4 teaspoons cornstarch |
2 plum tomatoes, cut in wedges |
1/2 cup sour cream |
1/2 cup parmesan cheese |
1/4 cup minced fresh parsley |
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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