Fettuccine and Vegetables Parmesan

 

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

• 1 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.
• 2 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.
• 3 Stir cheese mixture into pasta mixture.