Festive Fettuccini Primavera

• 8 ounces uncooked fettuccine
• 1-1/4 cups chicken broth, divided
• 1 small zucchini, coarsely chopped
• 1 small yellow summer squash, coarsely chopped
• 1 cup fresh broccoli florets
• 1 small sweet red pepper, coarsely chopped
• 1 medium carrot, coarsely chopped
• 1 small onion, chopped
• 3 teaspoons dried basil
• 1/2 teaspoon salt
• 4 teaspoons cornstarch
• 2 plum tomatoes, cut into wedges
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley

1. Cook fettuccine according to package directions. Meanwhile, in a large saucepan, bring 3/4 cup broth to a boil. Add the zucchini, yellow squash, broccoli, red pepper, carrot, onion, basil and salt. Return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender.
2. In a small bowl, combine cornstarch and remaining broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in tomatoes and sour cream.
3. Drain fettuccine; place in a large bowl. Add the vegetable mixture, cheese and parsley; toss to coat.

fettuccine, chicken broth, zucchini, summer, fresh broccoli florets, sweet red pepper, carrot, onion, basil, salt, cornstarch, tomatoes, sour cream, parmesan cheese, fresh parsley

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