HUMMINGBIRD DEEP DISH COOKIE IN A SKILLET1 c. packed light brown sugar½ c. sugar4 oz.…
![Loaded Fettuccine with Veggies and Pesto Sauce in a Skillet](https://geauxaskalice.com/wp-content/uploads/2022/03/Loaded-Fettuccine-with-Veggies-and-Pesto-Sauce-in-a-Skillet.jpg)
Loaded Fettuccine with Veggies and Pesto Sauce in a Skillet
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LOADED FETTUCCINE WITH VEGGIES AND PESTO SAUCE IN A SKILLET
1 (9-oz.) pkg. Giovanni Rana Fettuccine
1 (10-oz.) carton Cabernet tomatoes, halved
3 ears of fresh corn, kernels removed
1 (8-oz.) carton fresh sliced mushrooms
1 large green bell pepper, cut into strips
1 (7-oz.) container Giovanni Rana Basil Pesto
Olive oil
Salt, black pepper
Fresh grated parmesan cheese, optional
- Prepare pasta according to package directions and set aside.
- In large skillet, over medium heat, drizzle olive oil to coat bottom.
- Saute bell pepper and corn kernels for about 3 minutes. Season.
- Add the mushrooms and cook another 2-3 minutes.
- Add the tomatoes and saute for another 1-2 minutes.
- Season again.
- Add the pasta and gently fold into the sauted veggies.
- Gradually spoon in the pesto. You can use all of it or as much as you like.
- Season to taste.
- When served, sprinkle with cheese if desired.