SPRING VEGETABLE FETTUCCINE

Spring Vegetable Fettuccine image

Five ingredients and twenty minutes are all you need to whip up a creamy veggie fettuccine dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1 package (9 oz) refrigerated fettuccine
1 cup half-and-half
1 container (5 oz) garlic-and-herb spreadable cheese
1/2 teaspoon garlic salt
1 bag (1 lb) frozen baby peas, carrots, pea pods and corn (or other combination), thawed and drained
Freshly ground pepper, if desired

Steps:

Cook and drain fettuccine as directed on package.
Meanwhile, in 12-inch nonstick skillet, heat half-and-half to boiling over medium heat. Stir in cheese and garlic salt. Cook, stirring constantly, until cheese is melted and mixture is smooth.
Stir in vegetables. Cook about 7 minutes, stirring occasionally, until vegetables are tender. Serve over fettuccine. Sprinkle with pepper.

Nutrition Facts : Calories 460, Carbohydrate 51 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 5 g, Protein 15 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 5 g, TransFat 1/2 g