Spring Vegetable Fettuccine

Spring Vegetable Fettuccine

Treat your family to a creamy dinner with this pasta and vegetable dish - ready in 20 minutes. 4 servings

Prep Time

05

Minutes

Total Time

20

Minutes

Makes

4

servings

1
package (9 oz) refrigerated fettuccine
1
cup fat-free half-and-half
2 1/2
ounces or 1/2 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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Live Better America® Kitchens
Variation
Add 1/2 lb cooked peeled shrimp, thawed if frozen, with the vegetables in step 3.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 770mg;
  • Total Carbohydrate 65g
    • (Dietary Fiber 4g,
    • Sugars 5g),
  • Protein 14g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.