Pasta and Vegetable Toss
- Reviews 5
Ready In: 50 mins
Serves: 4
Ingredients
- 1⁄2 cup chopped onion
- 1 garlic clove, finely minced
- 1 teaspoon italian seasoning
- 1 tablespoon olive oil
- 1⁄4 cup water
- 2 teaspoons instant beef bouillon
- 2 cups broccoli florets
- 2 cups zucchini
- 8 ounces fresh mushrooms, sliced
- 1 medium red bell pepper, cut into thin strips
- 1 lb fettuccine pasta
Directions
- Cook fetuccini according to package directions and drain keep warm.
- In large skillet, cook onion, garlic, Italian seasoning in oil till tender.
- Add water, bouillon and vegetables.
- Cover and simmer 5 to 7 minutes until vegetables are tender-crisp.
- Toss with hot fetuccini.
- Serve immediately.
- Refrigerate leftovers.
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