Lightly creamy fettucine and spring vegetables are topped with a crunchy, lemon-basil pesto sprinkle that’s prepared without oil. The ample proportion of colorful vegetables to pasta keeps this dish less heavy.
1 Tbsp. olive oil
4 cloves garlic, minced
3 1/2 cups College Inn® Garden Vegetable Broth or Stock
1/4 cup shredded Parmesan cheese
1/4 cup pine nuts or slivered almonds, toasted and cooled
1/4 cup chopped fresh basil
Finely grated zest of 1 lemon
4 oz. cream cheese, cut into chunks
2 large carrots, shaved into long strips with vegetable peeler
1 1/2 cups cut asparagus, about 2-inches
1 small red bell pepper, sliced into thin strips
Salt and freshly ground black pepper, to taste
Heat oil in a Dutch oven over medium heat; add garlic and cook 30 seconds, stirring constantly. Add stock; bring to a boil over high heat. Stir in fettuccine; return to a boil. Reduce heat to medium-high; cook according to package directions, stirring frequently to prevent sticking. DO NOT DRAIN.
Meanwhile, prepare pesto by stirring together cheese, nuts, basil and lemon zest in a small bowl; set aside.
Stir cream cheese into pasta, until nearly melted. Add vegetables; cover and cook 2 minutes. Remove from heat; let stand covered 5 minutes. Stir; thin sauce with water, if needed. Season to taste with salt and pepper. Serve sprinkled with pesto.
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