A Flavorful recipe for fettuccine primavera. This is an easy meal the family will love.
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1 package uncooked tri color fettuccine
1-1/4 cups chicken broth,divided
1 cup fresh broccoli florets
1 cup spinach, coarsely chopped
1 cup sliced mushrooms
2 medium carrot, coarsely chopped
1 small onion, chopped
3 teaspoons dried basil
1/2 teaspoon salt
4 teaspoons cornstarch
2 plum tomatoes, cut into wedges
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
Cook fettuccine according to package directions.
Meanwhile, in a large saucepan, bring 3/4 cup broth to a boil. Add the mushrooms, broccoli, spinach,carrots, onion, basil and salt. Return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender.
In a small bowl, combine cornstarch and remaining broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in sour cream.
Drain fettuccine; place in a large bowl. Add the vegetable mixture, cheese and parsley; toss to coat