This colorful dish mixes fresh vegetables with pasta for a low-calorie meal.
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6 ounces uncooked dried fettuccine or spinach fettuccine
1/4 cup Land O Lakes® Butter with Canola Oil
1 1/2 cups broccoli florets
1 medium carrot, coarsely shredded
1/2 teaspoon salt
1 tablespoon chopped fresh basil leaves
1/2 teaspoon purchased minced garlic
12 cherry tomatoes
Freshly grated Parmesan cheese, if desired
Cook fettuccine according to package directions. Drain. Set aside; keep warm.
Meanwhile, melt Light Butter with Canola Oil in 10-inch skillet; add all remaining ingredients except tomatoes and Parmesan cheese. Cook over medium heat, stirring occasionally, 4-6 minutes or until vegetables are crisply tender. Add tomatoes; continue cooking 2-3 minutes or until heated through. Toss vegetable mixture with cooked fettuccine; sprinkle with Parmesan cheese, if desired.
If cherry tomatoes are large, cut in half.