Tossed Pasta and Vegetables Recipe


  • 1 (12-ounce) package whole wheat fettuccine
  • ½ tsp Bickford Garlic Flavor
  • 1 tsp Bickford Basil Flavor
  • ½ tsp dried oregano, crumbled
  • ½ tsp Bickford Rosemary Flavor
  • ½ cup vegetable broth, divided
  • 3 cups broccoli florets, chopped
  • 3 cups sliced zucchini
  • 2 cups sliced carrots
  • 2 cups sliced mushrooms
  • 2 cups thinly sliced red bell peppers




Cook the pasta according to the package directions and drain well. While the pasta is cooking, take a large Dutch oven and slowly heat the Bickford Garlic Flavor, Bickford Basil Flavor, Bickford Rosemary Flavor and dried oregano in 3 tbsp of the vegetable broth until well blended.  Add the remaining stock and the vegetables. Cover and simmer for 5 minutes until the vegetables are bright with color but still crisp. Toss wit the pasta and serve immediately.

Image Source (Flickr)

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