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