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Spring Vegetable Fettuccine

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  • Prep 5 min
  • Total 20 min
  • Servings 4
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Five ingredients and twenty minutes are all you need to whip up a creamy veggie fettuccine dinner.
By Betty Crocker Kitchens
Updated Jun 3, 2013
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Ingredients

  • 1 package (9 oz) refrigerated fettuccine
  • 1 cup half-and-half
  • 1 container (5 oz) garlic-and-herb spreadable cheese
  • 1/2 teaspoon garlic salt
  • 1 bag (1 lb) frozen baby peas, carrots, pea pods and corn (or other combination), thawed and drained
  • Freshly ground pepper, if desired

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add 1/2 lb cooked peeled shrimp, thawed if frozen, with the vegetables in step 3.

Nutrition

460 Calories, 22g Total Fat, 15g Protein, 51g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
13g
63%
Trans Fat
1/2g
Cholesterol
115mg
39%
Sodium
280mg
12%
Potassium
340mg
10%
Total Carbohydrate
51g
17%
Dietary Fiber
5g
20%
Sugars
5g
Protein
15g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
20%
20%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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