A few nights ago, we ate a dish of pasta primavera with fettuccine for dinner. The veggies I had sautéed for it was yellow squash, zucchini, celery, onion, green bell pepper and carrots. As the veggies were cooking in olive oil, I added Old World Italian seasoning with garlic, butter and a little chicken broth paste! When they were soft, I added them to the fettuccine (of course cooked it first) and when it was in the serving bowl, sprinkled parmesan over the top. The refrigerated fettuccine is so much better than the dry so I’ve started using that for Italian dishes.
As I was cleaning up, I started trying to think of what I could do with the leftover fettuccine and vegetables that we had not eaten. So I started thinking about how good it would taste in a soup. So the next day I added a can of Italian flavored diced tomatoes with the juice in the crockpot, cut up a little bit more celery, onion and carrots, and added more italian seasoning, garlic, fresh basil and some chicken broth! Let it cook for 4-5 hours, then about 30 minutes before we were ready for dinner, I added the already cooked leftover fettuccine with the other vegetables to the crockpot. We ate the soup with some garlic bread and even had some left over for lunch the next Day!
