Making in the Kitchen: Garden Fresh Fettucini Primavera
I’ve got another recipe for you that’s full of veggies and just the right amount of seasoning. There are so many vitamins from all the vegetables that I don’t feel all that bad for using white pasta, although whole grain pasta would be great with it too. I think next time I might also use linguine or angel hair. It would be a little easier to eat, I think. But this recipe is so quick and easy. It could become a staple in your house!
What you will need:
- 8 oz. fettucine
- 1 3/4 c. chicken broth, divided
- 1 small green zucchini
- 1 small yellow zucchini
- 1 small sweet red pepper
- 1 medium carrot
- 1 small onion
- 3 t. cornstarch
- 2 diced tomatoes (or halved cherry tomatoes would be good too)
- 1/2 c. plain yogurt
- 1/2 c. parmesan cheese
- 1/4 c. fresh parsley (or a few sprinkles of dried)
- 3 t. basil
- 1/2 t. salt
Timing-wise, it works to boil your noodles and veggies simultaneously. Bring your pot of water for the fettucine to a boil and cook as directed. In a separate large pan, bring 1 1/4 cups of chicken broth to a boil. Then add all your veggies (except the tomatoes), basil and salt. Stir and bring back to a boil. Keep at a low simmer with the lid on for 8-10 minutes. In a small bowl, combine the remaining 1/2 cup chicken broth with the cornstarch, and then add the mixture to the veggie pan. Stir it up and simmer for another 2 minutes.
You’re almost done! Remove the pan from the stove and add your tomatoes and yogurt. Your fettucine should be done by now. Drain it and toss with the veggies, adding the parmesan and parsley.
This will serve about 6 people. You could easily add broccoli, peas, or any other vegetable you love! Eat up.