Fettuccine Primavera

8 oz. uncooked fettuccine
1-1/4 cups chicken broth, divided
1 small zucchini, coarsley chopped
1 small yellow summer squash, coarsley chopped
1 cup fresh broccoli florets
1 small sweet red pepper, diced
1 medium carrot, coarsley chopped
1 small onion, diced
3 tsp. dried basil
1/2 tsp salt
4 tsp cornstarch
2 plum tomatoes, cut into wedges
1/2 cup sour cream
1/2 cup grated parmesan cheese
1/4 cup minced fresh parsley

Cook fettuccine. In a large saucepan bring 3/4 cup broth to a boil. Add veggies(except tomatoes), basil and salt. Return to boil. Reduce heat; cover and simmer for 6-8 minutes or until veggies are tender-crisp.
In a small bowl, combine the cornstarch and remaining broth until smooth; stsir into vegetable mixture. Bring to boil; cook and stir for 2 minutes or until slightly thickened. Remove from heat;
stir in tomatoes and sour cream. Drain fettuccine; lpace in a large bowl. Add veggie mixture, parmesan cheese and parsley; toss to coat.