Ingredients
4 ounces uncooked fettuccine1/2 cup fresh cauliflowerets1/2 cup fresh snow peas1/2 cup fresh broccoli florets1/4 cup julienned carrot1 tablespoon canola oil1/2 cup julienned zucchini1/4 cup julienned sweet red pepper2 to 3 garlic cloves, minced1/3 cup chicken broth1/4 cup grated Romano cheese
Preparation
Cook fettuccine according to package directions. Meanwhile, in a skillet or wok, stir-fry the cauliflower, peas, broccoli and carrot in oil for 2 minutes. Add the zucchini, red pepper and garlic; stir-fry until vegetables are crisp-tender. Stir in broth. Reduce heat; cover and simmer for 2 minutes. Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with cheese.
