- Italian Vegetable Creamy Fettuccine is full of delectable broccoli and other garden treats. Try this satisfying but not overly-rich dish for a change from meaty pasta combinations.
- 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.
1/6 of recipe
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Calories 129, Total Fat 3.6g, Saturated Fat 1g, Cholesterol 4mg, Sodium 283mg, Carbohydrate 17.2g, Protein 8.1g
|Serving Size||1/6 of recipe|