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Categories:
broccoli florets carrots zucchini yellow squash pods mushrooms cherry tomatoes green onion fettuccine butter basil cream Parmesan cheese chicken broth red pepper butter
Viewed: 58 - Published at: 6 years agoIngredients
- 1 c. broccoli florets
- 1/2 c. sliced carrots
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1/2 c. pea pods or snap peas
- 1 c. sliced mushrooms
- 2 c. cherry tomatoes, halved
- 1/4 c. green onion, chopped
- 1 lb. fettuccine, cooked al dente
- 1/4 c. butter
- 2 Tbsp. basil
- 3/4 c. cream
- 3/4 c. Parmesan cheese
- 2 Tbsp. chicken broth
- 1/4 tsp. red pepper flakes
- 2 Tbsp. butter
Method
- Steam first 6 vegetables until crisp-tender.
- In a skillet, saute the mushrooms and onion in 2 tablespoons butter for 2 minutes. Add tomatoes and cook 1 minute more.
- In a saucepan, melt 1/4 cup butter. Add broth, cream, cheese, basil and red pepper. Cook until smooth and thickened. Add vegetables and cook until heated.
- Add pasta and toss gently. Serve immediately.
- Yields 4 servings.
