A delightful pasta dish featuring a medley of fresh vegetables in a creamy sauce.
Cook the fettuccine in a large pot of boiling salted water until al dente, then drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a saucepan, bring 3/4 cup of chicken broth to a boil. Add the zucchini, broccoli, carrot, onion, basil, and salt. Cover and simmer until the vegetables are tender.
Cut the vegetables into uniform sizes to ensure even cooking.
In a mixing bowl, whisk together the remaining chicken broth and cornstarch until smooth. Add this mixture to the saucepan with the vegetables and cook until the sauce thickens.
Stir constantly to prevent lumps from forming in the sauce.
Remove the saucepan from heat and stir in the plum tomatoes, sour cream, and parmesan cheese until well combined.
Ensure the sauce is not boiling when adding sour cream to prevent curdling.
Toss the cooked fettuccine with the sauce and vegetables until evenly coated.
Add a splash of reserved pasta water if the sauce seems too thick.
Garnish with fresh parsley and serve immediately.
Serve with extra parmesan cheese on the side for added flavor.
Continue in our app for the best experience
