Ingredients
8 ounces uncooked fettuccine2 medium zucchini, coarsely chopped1 medium carrot, sliced1 teaspoon Italian seasoning1/4 teaspoon salt1 tablespoon olive oil1 cup grape tomatoes2 garlic cloves, minced1/2 cup reduced-sodium chicken broth1/3 cup white wine1/2 cup grated Parmesan cheese1/4 cup minced fresh basil
Preparation
Cook fettuccine according to package directions.
Meanwhile, in a large skillet, saute the zucchini, carrot, Italian seasoning and salt in oil until vegetables are crisp-tender. Add tomatoes and garlic; cook 1 minute longer. Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half.
Drain fettuccine. Add the fettuccine, cheese and basil to the skillet and toss to coat.
