Fettuccine Primavera

Ingredients

• 0.5 cup broccoli flowerets 
• 0.3 cup julienne- carrot 
• 0.5 cup cauliflower flowerets 
• 0.3 cup chicken broth low-sodium undiluted canned
• 2 tablespoons cooking wine dry white
• 4 ounces fettuccine barilla uncooked
• 2 teaspoons garlic minced
• 0.5 cup snow pea pods fresh trimmed
• 0.3 cup julienne- pepper sweet red
• 2 tablespoons romano cheese freshly grated
• 0.5 cup julienne- zucchini 

Equipment

• bowl
• frying pan

Directions

1. Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot.
2. Add broccoli and next 3 ingredients; saute 2 minutes.
3. Add zucchini, sweet red pepper, and carrot; saute 2 minutes or until vegetables are crisp-tender.
4. Combine chicken broth and wine; add to vegetables in skillet. Cover, reduce heat, and simmer 2 minutes.
5. Cook pasta according to package directions, omitting salt and fat; drain.
6. Place pasta in a serving bowl.
7. Add vegetable mixture and cheese; toss gently.
8. Serve immediately.