Fettuccine Parmesan in Vegetable Sauce

Submitted by SusieQusie

"Flavorful and colorful side to any meal! You can reduce the cholesterol in this Heart Smart® recipe even more by using eggless fettuccine."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 lb ripe tomatoes, peeled, chopped, seeds and juice reserved
• 1 cup chopped onion
• 1 carrot, peeled, quartered, cut into 1/4 inch strips
• 1 teaspoon fresh thyme (or 1/4 teaspoon dried thyme)
• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
• 1⁄4 teaspoon pepper
• 1⁄2 cup fat-free low-sodium chicken broth
• 1 1⁄2 cups fresh asparagus, cut in 1-inch pieces
• 2 tablespoons red wine vinegar
• 8 ounces fettuccine pasta
• 1⁄4 cup grated parmesan cheese

directions

1. Place tomatoes, onion, carrot, thyme, parsley, pepper and chicken broth in a large pot over medium-high heat.
2. Bring to a boil, reduce heat and simmer 5 minutes.
3. Add asparagus pieces & vinegar and simmer uncovered for 5 minutes.
4. Add reserved tomato juice and seeds and continue cooking until most of the liquid has evaporated and asparagus is tender, about 10-15 minutes.
5. Meanwhile, cook pasta according to package directions, omitting salt.
6. Drain fettucine and add to sauce. Sprinkle with cheese, toss to coat and serve immediately.