Garden Primavera

• 8 ounces uncooked fettuccine
• 1 cup fresh broccoli florets
• 1 medium sweet red pepper, julienned
• 1 medium carrot, sliced
• 1/2 cup sliced mushrooms
• 1/4 cup sliced celery
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 3/4 cup V8 juice
• 1/4 cup minced fresh basil
• 1 cup frozen peas, thawed
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons shredded Parmesan cheese

1. Cook fettuccine according to package directions. Meanwhile, in a
2. , saute the broccoli, red pepper, carrot, mushrooms, celery and garlic in oil for 3 minutes. Add V8 juice and basil; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in the peas, salt and pepper; simmer 2 minutes longer or until peas are tender.
3. Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese.

fettuccine, fresh broccoli florets, sweet red pepper, carrot, mushrooms, celery, garlic, olive oil, fresh basil, frozen peas, salt, pepper, parmesan cheese

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