Ingredients
8 ounces uncooked fettuccine1 cup fresh broccoli florets1 medium sweet red pepper, julienned1 medium carrot, sliced1/2 cup sliced mushrooms1/4 cup sliced celery1 garlic clove, minced1 tablespoon olive oil3/4 cup V8 juice1/4 cup minced fresh basil1 cup frozen peas, thawed1/2 teaspoon salt1/8 teaspoon pepper2 tablespoons shredded Parmesan cheese
Preparation
Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the broccoli, red pepper, carrot, mushrooms, celery and garlic in oil for 3 minutes. Add V8 juice and basil; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in the peas, salt and pepper; simmer 2 minutes longer or until peas are tender.
Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese.
