| 8 | oz uncooked fettuccine |
| 1 | tablespoon olive or vegetable oil |
| 1 | cup fresh broccoli florets |
| 1 | cup fresh cauliflower florets |
| 2 | medium carrots, thinly sliced (1 cup) |
| 1 | small onion, chopped (1/4 cup) |
| 1 | container (10 oz) refrigerated Alfredo pasta sauce |
| 1/4 | cup milk |
| 1 | tablespoon Dijon mustard |
| 1 | cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, rinsed to separate |
| 1 | oz shaved Parmesan cheese |
Serve with...
Poached Raspberry Pears
Total Time:
40 min
| 1. | Cook and drain fettuccine as directed on package. |
| 2. | Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add broccoli, cauliflower, peas, carrots and onion; cook 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender. |
| 3. | Stir Alfredo sauce, milk, mustard and peas into vegetable mixture; cook until hot. Stir in fettuccine; heat through. Top with cheese. |
|
| Look for refrigerated Alfredo sauce next to the fresh pasta. |
|
| Use linguine or spaghetti for the fettuccine. |
|
| If you're counting calories and fat, purchase "light" Alfredo sauce. |
Nutrition Information:
570 ( 280); 31g ( 16g, 1g); 120mg; 780mg; 54g ( 5g, 7g); 18g 140%; 30%; 30%; 20% 3 ; 0 ; 2 ; 1/2 ; 5 3 1/2