Tri Color Fettuccine Primavera

Ingredients

• 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

Directions

1. Cook fettuccine according to package directions.
2. 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.
3. 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.
4. Drain fettuccine; place in a large bowl. Add the vegetable mixture, cheese and parsley; toss to coat