The mix of different vegetables and herbs,
the creaminess of evaporated milk, and the combination of cheeses,
will make this fettuccine dish a favorite.
- 1 (9-ounce) package BUITONI Refrigerated
Fettuccine, prepared according to package directions, kept hot
3/4 cup water
1 cup broccoli florets
1/2 cup sliced carrots
1/2 cup red bell pepper strips
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup NESTLÉ® CARNATION® Evaporated Milk
1/2 cup vegetable broth
1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan
1/2 cup (2 ounces) grated provolone cheese
1/8 teaspoon cayenne pepper
Freshly ground black pepper to taste
- Heat water in medium saucepan to boiling.
Add broccoli, carrots and bell pepper. Reduce heat to low; cook
5 to 7 minutes. Drain; set aside.
- Melt butter in same saucepan over medium
heat; stir in flour. Gradually add evaporated milk and vegetable
broth. Cook, stirring constantly, until mixture comes to a boil
and thickens. Stir in Parmesan cheese, provolone cheese, cayenne
and black pepper until cheese is melted. Toss with pasta. Add
vegetables; stir to coat. Serve immediately.
Makes 4 servings.
Note: May substitute 1 pound frozen vegetables,
cooked according to package directions, for fresh vegetables.
Preparation Time: 20 mins
Cooking Time: 10 mins
Nutritonal Information Per Serving: Calories:
460 Calories from Fat: 200 Total Fat: 22 g Saturated Fat: 13
g Cholesterol: 110 mg Sodium: 560 mg Carbohydrates: 46 g Dietary
Fiber: 3 g Sugars: 8 g Protein: 22 g
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.