Fresh Vegetable and Basil Fettuccine
- 6 ounces uncooked dried fettuccine or spinach fettuccine
- 1/4 cup light butter
- 1 1/2 cups broccoli florets
- 1 medium carrot, coarsely shredded
- 1/2 teaspoon salt
- 1 tablespoon chopped fresh basil leaves
- 1/2 teaspoon finely chopped fresh garlic
- 12 cherry tomatoes
- freshly grated parmesan cheese, if desired
Cook fettuccine according to package directions. Drain, set aside; keep warm. Meanwhile, melt light butter in 10 inch skillet until sizzling; add all remaining ingredients except tomatoes and parmesan cheese. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 6 minutes). Add tomatoes; continue cooking until heated through (2 to 3 minutes). Toss vegetable mixture with cooked fettuccine; sprinkle with parmesan cheese.