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PASTA/Vegetable Fettuccine Alfredo Recipe

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This recipe for PASTA/Vegetable Fettuccine Alfredo is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 ounces fettuccine
2 cups broccoli florets
8 ounces baby carrots, cut in half lengthwise
1 cup fresh or frozen green peas
1 large red bell pepper, seeded and cut into thin strips
1 T. margarine
1 small garlic clove, minced
2 T. all-purpose flour
1/2 t. salt
1 1/2 cups reduced-fat milk (2%)
1/2 cup nonfat half-and-half
1/2 cup freshly grated Parmesan cheese
Directions:
Directions:
Cook pasta according to package directions; drain. Meanwhile, cook broccoli and carrots in large saucepan of boiling water, 5 minutes. Add peas and red pepper and cook them 3 minutes longer. Drain and keep warm. Melt margarine in medium saucepan over medium heat; saute garlic until golden, about 2 minutes. Whisk in flour and salt and cook until bubbling, about 2 minutes longer. Gradually whisk in milk and half-and-half and bring to a boil. Reduce heat and simmer, whisking, until sauce thickens, 1 to 2 minutes. Reduce heat to low. Stir in cheese until melted and smooth. Toss pasta, vegetables, and sauce in large serving bowl.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
HEART HEALTHY RECIPE

 

 

 

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