Fettuccine and Vegetables Parmesan

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

  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4

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
  • 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.

Expert Tips

Serve a salad of sliced fresh tomatoes drizzled with fat-free balsamic vinaigrette for a colorful, meatless meal.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
410mg
410%;
Total Carbohydrate
55g
55%
(Dietary Fiber
5g
5%
  Sugars
11g
11%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
130%;
Vitamin C
30%;
Calcium
30%;
Iron
20%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.