Fettuccine Primavera

• Olive oil-flavored vegetable cooking spray
• 1/2 cup broccoli flowerets
• 1/2 cup cauliflower flowerets
• 1/2 cup fresh snow pea pods, trimmed
• 2 teaspoons minced garlic
• 1/2 cup julienne-sliced zucchini
• 1/4 cup julienne-sliced sweet red pepper
• 1/4 cup julienne-sliced carrot
• 1/4 cup canned low-sodium chicken broth, undiluted
• 2 tablespoons dry white wine
• 4 ounces fettuccine, uncooked
• 2 tablespoons freshly grated Romano cheese

1. Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add broccoli and next 3 ingredients; saute 2 minutes. Add zucchini, sweet red pepper, and carrot; saute 2 minutes or until vegetables are crisp-tender.
2. Combine chicken broth and wine; add to vegetables in skillet. Cover, reduce heat, and simmer 2 minutes.
3. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a serving bowl. Add vegetable mixture and cheese; toss gently. Serve immediately.

olive oil, broccoli flowerets, cauliflower flowerets, fresh snow, garlic, zucchini, juliennesliced sweet red pepper, carrot, chicken broth, white wine, romano cheese

Taken from www.myrecipes.com/recipe/fettuccine-primavera (may not work)