Best Fettuccine And Vegetables Parmesan Recipes

FETTUCCINE AND VEGETABLES PARMESAN

Fettuccine and Vegetables Parmesan image

Enjoy this cheesy pasta and vegetable recipe for dinner, that's ready in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

8 oz uncooked fettuccine or linguine
1 cup fresh broccoli florets
1 cup fresh cauliflower florets
1 cup frozen sweet peas, rinsed to separate
2 medium carrots, thinly sliced (1 cup)
1 small onion, chopped (1/4 cup)
1 tablespoon butter or stick margarine
3/4 cup evaporated fat-free milk (from 12-oz can)
1/3 cup grated Parmesan cheese
1/2 teaspoon garlic salt
1/8 teaspoon ground nutmeg, if desired
Dash pepper

Steps:

Cook fettuccine as directed on package, omitting salt and adding broccoli, cauliflower, peas, carrots and onion for last 3 minutes of cooking. Drain; return to saucepan and keep warm.
Meanwhile, in 10-inch skillet, heat butter and milk over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer uncovered 3 to 4 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, garlic salt, nutmeg and pepper.
Stir cheese mixture into pasta mixture.

Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 60 mg, Fat 1, Fiber 5 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 11 g, TransFat 0 g

PARMESAN SHRIMP AND VEGETABLES WITH FETTUCCINE

Parmesan Shrimp and Vegetables With Fettuccine image

Sunset on a snowy white beach overlooking virgin snowfields and the Northern Lights. from the book Alaskan Cooking (Cookbook Swap fall 2008). ALSKANN sent me sunsets. Do not let long directions deter, just clarified for self that way. Prep time includes getting water to boil.

Provided by Chef1MOM-Connie

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups carrots, sliced diagonally
10 -12 ounces fettuccine pasta
2 cups broccoli florets
2/3 cup margarine or 2/3 cup butter
3 tablespoons flour (heaping tablespoons)
1 1/2 teaspoons salt
1 teaspoon lemon juice
2 cups milk
1/2 cup grated parmesan cheese
1 1/2 lbs steamed large shrimp, shelled and deveined

Steps:

Boil 8 c water in 3 qt saucepan.
Add carrots and fettuccine.
Cook over med heat for 6 minute add broccoli and continue to cook 4-5 minute or until broccoli is tender crisp.
Drain in colander. rinse with hot water and set aside.
In large pan or dutch oven melt margarine/butter. Stir in flour and salt. Heat to bubbling.
Add milk and cook over med heat stirring occasionally to a full boil.
Boil 1 min and turn heat to low and add shrimp and lemon juice, then fettuccine mixture.
Continue cooking on low until all ingredients are heated through (about 3-4 min).
Stir 1/2 Parmesan cheese into dish and other 1/2 sprinkle over top.
Serve immediately with a robust glass of wine.