1
bag (1 lb) frozen baby peas, carrots, pea pods and corn (or other combination), thawed and drained
Freshly ground pepper, if desired
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Steps
1
Cook and drain fettuccine as directed on package.
2
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.
3
Stir in vegetables. Cook about 7 minutes, stirring occasionally, until vegetables are tender. Serve over fettuccine. Sprinkle with pepper.
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Add 1/2 lb cooked peeled shrimp, thawed if frozen, with the vegetables in step 3.
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