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Italian Vegetable Creamy Fettuccine recipe

Italian Vegetable Creamy Fettuccine.

This dish is full of delectable broccoliand other garden treats. Try this satisfying but not overly-richdish for a change from meaty pasta combinations.

Recipe: Italian VegetableCreamy Fettuccine

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 NESTL ® CARNATION® EvaporatedMilk
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-highheat. Add broccoli, celery, onion, garlic and basil; cook, stirringoccasionally, for 5 minutes or until vegetables are tender. Stirin evaporated milk, cheese and pepper; bring just to a boil.Reduce heat to low; cook, covered, for 5 minutes.
  • Combine cornstarch and small amount ofbroth in small bowl; add to skillet. Gradually stir in remainingbroth, bell pepper and peas. Cook over medium heat, stirringconstantly, until sauce is thickened and vegetables are tender(do not boil). Serve over pasta. Sprinkle with cheese.

    Makes 6 servings.

    Estimated Times:
    Preparation Time: 15 mins
    Cooking Time: 20 mins

    Nutritional Information Per Serving: Calories:129 Calories from Fat: 33 Total Fat: 3.6 g Saturated Fat: 1 gCholesterol: 4 mg Sodium: 283 mg Carbohydrates: 17.2 g DietaryFiber: 2.7 g Sugars: 1.6 g Protein: 8.1 g

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Quick and Easy Pasta Recipes: Cappellini Caprese and Fettuccine Alfredo Recipe

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