Light Vegetable Fettuccine
Category : Pasta
1 L vegetables julienned or sliced: peppers, broccoli, cauliflower, zucchini, red onions, carrots, celery, mushrooms 4 cup
750 ml fettuccini pasta 3 cup
parmesan cheese, grated

250 ml vegetable or chicken stock 1 cup
50 ml white wine 1/4 cup
2 garlic cloves, minced
15 ml fresh parsley, chopped 1 tbsp
15 ml dried basil 1 tbsp
10 ml lemon juice 2 tsp
5 ml dried oregano, crushed 1 tsp
2 ml dried rosemary, crumbled 1/2 tsp

SAUCE: In large skillet; combine stock, wine, garlic, parsley, basil, lemon juice, oregano and rosemary; bring to boil. Add firmer vegetables; cover and simmer for 5 minutes. Add softer vegetables; simmer for 5 more minutes.

Meanwhile, cook fettuccine according to package directions; drain. Toss with vegetables. Garnish with cheese.

Serves 4