Fettuccine Primavera

• 4 ounces uncooked fettuccine
• 1/2 cup fresh cauliflowerets
• 1/2 cup fresh snow peas
• 1/2 cup fresh broccoli florets
• 1/4 cup julienned carrot
• 1 tablespoon canola oil
• 1/2 cup julienned zucchini
• 1/4 cup julienned sweet red pepper
• 2 to 3 garlic cloves, minced
• 1/3 cup chicken broth
• 1/4 cup grated Romano cheese

1. Cook fettuccine according to package directions. Meanwhile, in a skillet or wok, stir-fry the cauliflower, peas, broccoli and carrot in oil for 2 minutes. Add the zucchini, red pepper and garlic; stir-fry until vegetables are crisp-tender. Stir in broth. Reduce heat; cover and simmer for 2 minutes. Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with cheese.

fettuccine, fresh cauliflowerets, fresh snow peas, fresh broccoli florets, carrot, canola oil, zucchini, sweet red pepper, garlic, chicken broth, romano cheese

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