Pasta and Vegetable Toss
photo by Breezytoo
- Ready In:
- 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.
Questions & Replies
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I try to prepare a meatless dinner once a week and discovered your recipe. I had all the ingredients except zucchini (I used thinly sliced carrots instead) and added a small pich of crushed chilies for some heat. DH remarked "Very Tasty" . I will make again and use the Zucchini which I usually have on hand. Easy, fast, and Very Tasty. Thanks for posting.
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