Fettucini Primavera

1 pound uncooked fettucini
2 cups cauliflowerets
2 cups fresh snow peas
2 cups broccoli florets
1 carrot, jullienned
1/4 cup vegetable oil
2 cups zucchini, julienned
1 cup sweet red peppers, julienned
8 garlic cloves, minced
1 1/3 cups chicken broth
1 cup grated parmesan cheese

Cook fettucini according to package instructions. I find it easier to eat by breaking the fettucini in half before cooking. Meanwhile, in a large skillet or wok, stir-fry the cauliflower, snowpeas, broccoli, and carrot in oil for several minutes. Then add the zucchini, red pepper, and garlic. Stir-fry until vegetables are crisp tender. Stir in the broth. Sprinkle a little salt and pepper to taste. Reduce heat, cover, and simmer for about 5 minutes. Let simmer another 5 minutes uncovered to reduce some of the liquid. Drain the fettucini and toss with the vegetables. Sprinkle with the grated cheese but do it about 1/3 cup at a time so that the cheese doesn't get stringy. The primavera tastes better with the cheese flavor when its added a little at a time. This will make 8 meal size servings.

Number of Servings: 8

Recipe submitted by SparkPeople user GRAYSON4114.