Vegetable Primavera Pasta

• 1 pound Fettuccine Pasta
• 2 cups Fresh Broccoli Florets
• 1 cup Thinly Sliced Carrots
• 1 cup Frozen Green Peas
• 1/2 cups Sliced Green Onions
• 4 cloves Garlic, Minced
• 1/3 cups Butter
• 1 teaspoon Salt
• 1/2 teaspoons Ground Pepper
• 1/2 cups Chicken Broth
• 1/2 cups Grated Parmesan Cheese

1. 1. Prepare pasta according to package directions. Keep warm and set aside.
2. 2. In a large skillet over medium-high heat, saute broccoli, carrots, peas, onions, and garlic in butter until vegetables are soft and tender. Reduce heat to low and stir in salt, pepper, and broth. Add cooked pasta to vegetables and lightly toss to combine. Sprinkle with Parmesan cheese and serve.
3. Store in refrigerator up to 3 days.

pasta, fresh broccoli, carrots, green onions, garlic, butter, salt, ground pepper, chicken broth, parmesan cheese

Taken from tastykitchen.com/recipes/sidedishes/vegetable-primavera-pasta/ (may not work)