Ingredients
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8 ounces fettuccine
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1 1/4 cups chicken broth, divided
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1 small zucchini, coarsely chop
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1 small yellow squash, coarsely chop
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1 cup fresh broccoli florets
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1 small red pepper, coarsely chop
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1 small onion, chop
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3 teaspoons basil
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1/2 teaspoon salt
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4 teaspoons cornstarch
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2 plum tomatoes, cut in wedges
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1/2 cup sour cream
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1/2 cup parmesan cheese
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1/4 cup minced fresh parsley
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1 medium carrot, coarsely chop
Instructions
- Cook fettuccine according to package directions.
- Bring 3/4 c broth to boil and add all veggies, basil and salt. Return to boil reduce heat and cover 6-8 minutes.
- 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.
- Mix together and serve.