Vegetable Fettuccine Recipe

• 1 pound egg or possibly spinach fettucini
• 3 c. chicken stock or possibly 2 cans of broth
• 1 minced medium onion
• 2 chopped garlic
• 1/4 c. Parmesan or possibly Romano cheese
• Extra virgin olive oil
• 1 tbsp. cornstarch
• Basil and parsley to taste
• 1 c. each: cauliflower, broccoli, zucchini, mushrooms
• 1/4 c. julienne carrots
• 1/4 c. red peppers

1. Cook fettuccine as directed.
2. Toss with some extra virgin olive oil to keep from sticking.
3. Set aside.
4. In a large saute/fry pan, cook the onion and garlic in 2 Tbsp.
5. extra virgin olive oil.
6. Add in soup and bring to a low simmer.
7. Add in cauliflower and broccoli.
8. Cook about 5 to 7 min till vegetables are al dente.
9. Then add in the zucchini, mushrooms, carrots, pepper, parsley and basil.
10. Cook 3 to 5 min.
11. Thicken by mixing 1/4 c. broth with 1 Tbsp.
12. of cornstarch.
13. Add in this back to the vegetables and remaining broth.
14. Toss everything with the fettucini and cheese.
15. Options: May add in shrimp, clams or possibly chicken if you like.

egg, chicken stock, onion, garlic, parmesan, extra virgin olive oil, cornstarch, basil, cauliflower, julienne carrots, red peppers

Taken from cookeatshare.com/recipes/vegetable-fettuccine-57119 (may not work)