Fettuccine Primavera

8oz whole wheat fettuccine
1 medium red pepper sliced into strips
6 scallions, sliced
3/4 cup chicken broth (homemade or 99% fat free - reduced sodium)
.5 tblsp lemon juice
.5 tsp dried thyme
.5 tsp salt
.5 grated lemon peel
2/3 cup frozen peas
2 tsp cornstarch
1 tblsp water
2 tblsp reduced fat sour cream
1/2 cup parmesan cheese
1/2 pd green beans trimmed and cut in half

Cook fettuccine according to package directions.

Meanwhile, in a 12 inch ckillet sprayed with cooking spray, saute red pepper for 3 minutes or until crisp tender.

Stir in the onions, green beans, broth, lemon juice, salt, thyme and lemon peel. Cook for 1 minutes or until green beans are crisp tender. Stir in peas; saute for 1 minutes or until heated through.

Combine cornstarch and water until smooth; stir into veggie mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Remove from heat; stir in sour cream. Transfer to a large bowl, add pasta. Sprinkle with parmesan and toss to coat.

Number of Servings: 6

Recipe submitted by SparkPeople user BEHAPPY0201.