Garden Vegetable Primavera

• 8 ounces uncooked fettuccine
• 2 medium zucchini, coarsely chopped
• 1 medium carrot, sliced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 cup grape tomatoes
• 2 garlic cloves, minced
• 1/2 cup reduced-sodium chicken broth
• 1/3 cup white wine
• 1/2 cup grated Parmesan cheese
• 1/4 cup minced fresh basil

1. Cook fettuccine according to package directions.
2. Meanwhile, in a large skillet, saute the zucchini, carrot, Italian seasoning and salt in oil until vegetables are crisp-tender. Add tomatoes and garlic; cook 1 minute longer. Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half.
3. Drain fettuccine. Add the fettuccine, cheese and basil to the skillet and toss to coat.

fettuccine, zucchini, carrot, italian seasoning, salt, olive oil, grape tomatoes, garlic, chicken broth, white wine, parmesan cheese, fresh basil

Taken from www.tasteofhome.com/recipes/garden-vegetable-primavera/ (may not work)