Five ingredients and twenty minutes are all you need to whip up a creamy veggie fettuccine dinner.
package (9 oz) refrigerated fettuccine
container (5 oz) garlic-and-herb spreadable cheese
teaspoon garlic salt
bag (1 lb) frozen baby peas, carrots, pea pods and corn (or other combination), thawed and drained
Freshly ground pepper, if desired
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.
Add 1/2 lb cooked peeled shrimp, thawed if frozen, with the vegetables in step 3.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.