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fettuccini noodles carrot zucchini tomatoes olive oil garlic salt fresh basil ground black pepper Parmesan cheese chicken breasts
Viewed: 50 - Published at: 8 months agoIngredients
- 1 package (12 ounces) uncooked fettuccini noodles
- 1 large carrot, cut into julienne strips
- 1 small yellow summer squash, cut into julienne strips
- 1 small zucchini, cut into julienne strips
- 3 plum tomatoes
- 2 tablespoons olive oil, divided
- 2 garlic cloves, pressed
- 3/4 teaspoon salt, divided
- 1/4 cup snipped fresh basil leaves
- 1/4 teaspoon coarsely ground black pepper
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 2 cooked chicken breasts (if desired)
Method
- 1. In a (8-qt.) stockpot, cook pasta according to package directions; drain in large colander. Return pasta to stockpot; keep warm.
- 2. Meanwhile, prepare vegetables. Cut carrot, yellow squash and zucchini into long julienne strips. Slice tomatoes in half lengthwise and remove seeds ; slice tomatoes into 1/4-inch strips .
- 3. Heat a stir-fry skillet over medium heat. Add 1 tablespoon of the oil and garlic; cook and stir, 2-3 minutes or until garlic is softened and begins to brown. Add carrot, yellow squash, zucchini, tomatoes and 1/4 teaspoon of the salt; stir-fry 1-2 minutes or until vegetables are crisp-tender.
- 4. Snip basil. Add basil, remaining oil, salt and black pepper to pasta; toss gently. To serve, spoon pasta onto a platter; top with vegetable mixture. Grate cheese over pasta. Serve immediately.
