| 1 box | BARILLA Fettuccine |
| 1/4 cup | extra virgin olive oil |
| 1/2 cup | chopped onion |
| 3 cloves | garlic, minced |
| 1/2 cup | chicken broth |
| 6 | cherry tomatoes, halved |
| 1/2 cup | chopped fresh basil leaves |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 1/2 cup | cut green beans |
| 1/4 cup | fresh, shelled fava beans (optional) |
| 1 cup | small broccoli florets |
| 3 ounces | asparagus spears, trimmed, cut into pieces |
| 2 tablespoons | freshly grated Parmigiano Reggiano cheese |
BRING a large pot of water to a boil.
HEAT oil in large skillet over medium heat. Add onion and garlic; sauté 3 to 4 minutes or until tender, stirring occasionally.
STIR in broth, tomatoes, basil, salt and pepper; continue cooking 2 to 3 minutes.
COOK Fettuccine according to package directions, adding beans, asparagus and broccoli during last 4 minutes of cook time. Drain and return to pot.
ADD tomato mixture to hot Fettuccine; toss lightly. Transfer to serving platter or bowl; sprinkle with cheese.
Substitute frozen vegetables for fresh vegetables. Substitute lima beans for fava beans. Serve with additional Parmigiano cheese.