Italian Vegetable Creamy Fettuccine
Full of delectable garden treats, try this satisfying but not overly-rich dish for a change from meaty pasta combinations.
1 (12-ounce) package dried fettuccine, cooked, drained, kept warm
1 tablespoon extra virgin olive oil
2 cups broccoli florets
1 cup diagonally sliced celery (2 large ribs)
1 large onion, cut into wedges
2 cloves garlic, minced
3/4 teaspoon crushed, dried basil
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
3 tablespoons freshly grated Parmesan cheese
1/8 teaspoon ground white pepper
2 tablespoons cornstarch
3/4 cup vegetable broth
1 cup thinly sliced red bell pepper strips (1 large)
1/2 cup loose-pack frozen peas
Freshly grated Parmesan cheese (optional)
- Heat olive oil in large skillet over medium-high heat. Add broccoli, celery, onion, garlic and basil; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Stir in evaporated milk, cheese and pepper; bring just to a boil. Reduce heat to low; cook, covered, for 5 minutes.
- Combine cornstarch and small amount of broth in small bowl; add to skillet. Gradually stir in remaining broth, bell pepper and peas. Cook over medium heat, stirring constantly, until sauce is thickened and vegetables are tender (do not boil). Serve over pasta. Sprinkle with cheese.
Makes 6 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 129 Calories from Fat: 33 Total Fat: 3.6 g Saturated Fat: 1 g Cholesterol: 4 mg Sodium: 283 mg Carbohydrates: 17.2 g Dietary Fiber: 2.7 g Sugars: 1.6 g Protein: 8.1 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.