Fettuccine Primavera

Makes 6 servings

ingredients

8 oz uncooked fettuccine
1 1/4 c chicken broth, divided
1 sm zucchini, chopped
1 sm yellow summer squash, chopped
1 med carrot, chopped
1 sm onion, chopped
3 tsp dried basil
1/2 tsp salt
4 tsp corn starch
2 plum tomatoes
1/2 c sour cream
1/2 c grated Parmesan cheese
1/4 c minced fresh parsley

directions

Cook fettuccine. Bring 3/4 c broth to a boil in saucepan. Add next 8 ingredients. Return to a boil. Reduce heat; cover and simmer for 6-8 mins or until veggies are crisp-tender. In a small bowl combine the cornstarch and remaining broth until smooth; stir into the veggie mixture. Bring to a boil; cook and stir for 2 mins or until slightly thickened. Remove from heat and stir in tomatoes and sour cream. Add veggie mixture to fettuccine noodles, Parmesan cheese and parsley; toss to coat.