Creamy Fettuccine with Rainbow Veggies
"I've never seen a kid who didn't like this veggies-and-pasta dish. The secret to its flavor? It's cooked over low heat for several minutes so the creamy sauce is absorbed into the noodles. For a version that's not quite as rich, use light cream to replace up to half of the heavy cream. Vegetarians can replace the chicken broth with vegetable broth...."
INGREDIENTS
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1 tablespoon olive oil
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2 teaspoons salt for cooking the pasta, plus 1/4 teaspoon for the sauce
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2 tablespoons butter
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1 or 2 cloves garlic, minced
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1/2 cup chicken broth
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1 pound asparagus, upper half of spears only, cut into 1-inch pieces
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1 small zucchini or summer squash, cubed
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1/2 cup finely diced carrot
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1/2 cup diced red or yellow bell pepper
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3/4 cup heavy cream
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3/4 pound fettuccine
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1 cup freshly grated Parmesan cheese
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2 tablespoons chopped fresh parsley
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