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Pea & Shrimp Salad with Vegetable Fettuccine

This creamy and colorful fettuccine is full of delicious veggies like broccoli, celery, peas, and sliced red pepper strips. Sugar snap peas add crunch and color to this zesty breaded shrimp salad which is also great as a starter, main or side dish. For a lighter meal replace with a simple mixed green salad or garlic rolls. Filled with pretzels, almonds, coconut, and white chocolate- the bite sized haystacks will be loved, and requested again and again.

Rate & Review

Sugar Snap Peas and shrimp are the highlights in this salad which also features garlic, oregano, tomatoes, bell peppers and onions as colorful and flavorful ingredients. This one is perfect as a starter, and great on its own as a main entrée.

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recipe

Ingredients:

  • 4 ounces sugar snap peas, stems removed
  • 1/2 cup NESTLÉ Media Crema
  • 1 tablespoon lemon juice
  • 1 clove garlic, finely chopped
  • 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
  • 1/4 teaspoon dried oregano leaves
  • 1/8 teaspoon ground white pepper
  • 6 cherry tomatoes, cut in half
  • 1/2 red bell pepper, cut into strips
  • 1/4 cup sliced green onions
  • 1/4 cup vegetable oil
  • 1 large egg
  • 3/4 cup BIMBO Bread Crumbs
  • 1 pound peeled, deveined and cooked jumbo shrimp, patted dry with paper towels
  • 8 large lettuce leaves

Directions:

BOIL sugar snap peas in water for 3 to 5 minutes or until crisp tender. Plunge in ice water; drain well.

MIX media crema, lemon juice, garlic, 1 teaspoon bouillon, oregano and white pepper in medium bowl. Add sugar snap peas, tomatoes, bell pepper and green onions; mix well. Refrigerate.

HEAT oil in large skillet over medium-high heat. Beat egg lightly in medium bowl. Combine bread crumbs and remaining bouillon on a plate. Dip shrimp in egg. Toss in bread crumb mixture.

COOK half of shrimp in single layer, turning once, until golden brown on both sides. Drain on paper towels. Repeat with remaining shrimp.

SERVE salad on lettuce leaves; top with warm shrimp.

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nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    Italian Vegetable Creamy Fettuccine is full of delectable broccoli and other garden treats. Try this satisfying but not overly-rich dish for a change from meaty pasta combinations.

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    recipe

    Ingredients:

    • 1 pkg. (9 oz.) BUITONI Refrigerated Fettuccine (9 oz.), cooked, drained and kept warm
    • 1 tablespoon olive oil
    • 2 cups broccoli florets
    • 1 cup diagonally sliced celery
    • 1 large onion, cut into wedges
    • 2 cloves garlic, finely chopped
    • 3/4 teaspoon crushed, dried basil
    • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk
    • 3 tablespoons grated Parmesan cheese
    • 1/8 teaspoon ground white pepper
    • 2 tablespoons cornstarch
    • 3/4 cup chicken broth
    • 1 cup thinly sliced red bell pepper strips
    • 1/2 cup loose-pack frozen peas
    • Grated Parmesan cheese, (optional)

    Directions:

    HEAT olive oil in large skillet over medium-high heat. Add broccoli, celery, onion, garlic and basil; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Stir in evaporated milk, cheese and pepper; bring just to a boil. Reduce heat to low; cook, covered, for 5 minutes.

    COMBINE cornstarch and small amount of broth in small bowl; add to skillet. Gradually stir in remaining broth, bell pepper and peas. Cook over medium heat, stirring constantly, until sauce is thickened and vegetables are tender (do not boil). Serve over pasta. Sprinkle with cheese.

    reviews

    Review This Recipe
    •  Star(s)

      Very tasty

      Emma Horne from Scotland

      It was a lovely dish and easy to prepare, the only thing is where I come from, chicken broth is a soup and also not vegetarian so We left that out when making the dish for our vegetarian friend. Still tasty but made 4 portions rather than the stated 6.

    •  Star(s)

      Disappointed

      VALENA Thompson from Arizona

      Extremely bland. For leftovers added sauteed mushrooms, pepperoni, and topped with a small amount of cheddar cheese...then it was WONDERFUL!

    •  Star(s)

      Give it a whirl

      DJ Ponticello from Kenmore, NY

      I tried this recipe recently and will add it to my top of the list. The pasta is wonderful. Give it a whirl!

    •  Star(s)

      Makes a healthy dinner

      Em Lenhart from Acme, PA

      For a family who dose not like to eat veggies. Not bad. I did switch out some of the veggies for chicken.

    •  Star(s)

      Italian Vegetable Creamy Fettuccine

      ERIS BLANTON from MART, TX

      This dish was very easy to cook. Everyone in my family loved this dish.

    •  Star(s)

      So good and so easy!

      Melissa Morgan from SHILLINGTON, PA

      I was originally hesitant because of the evaporated milk but I should never have been. Easily one of my favorite dinners ever and I make about once a week! This was so tasty and it didn't take long to make at all. Everyone should try this recipe!

    •  Star(s)

      Creamy Vegetable Fettuccine

      Bonnie Mazzotta from State College, PA

      I made this for company! They absolutely loved it -I served this with a side salad & garlic toasts with glasses of red wine! Very large rave reviews! Kudos to the chef!

    •  Star(s)

      must try

      rae lynn scott from Marrero, LA

      I made this last night for supper. (i like to try new things every now and then) The only thing I added was cooked diced chicken breast. This made it a complete meal. Everyone LOVED it. I will definitely make this again. It was served with a salad and fresh french bread. absolutely wonderful.

    •  Star(s)

      Family dinner favorite!!

      Amanda Kirkland from BAINBRIDGE, GA

      This recipe was so simple and easy to make. I added tuna to mine and my whole family loved it, even my picky eater ate her veggies that night. It was so good i'm adding it to my weekly family dinners. It's good enough to take to a family get together and get rave reviews!!

    •  Star(s)

      Shrimp makes this dish!

      Laura Venvertloh from FRISCO, TX

      This has great taste and is good for you too! A great way to get your veggies into your day! Easy to make!

    •  Star(s)

      Add some shrimp!

      MARTY HEINTZ from OPELOUSAS, LA

      This was great -- I added some shrimp for a little extra punch and a topping of fat-free cheese.

    •  Star(s)

      Italian Vegetable Creamy Fettuccine

      Carolyn Barrera from REDFORD, MI

      This is an excellent recipe. This is great for a side dish and it is not a complicated recipe.

    •  Star(s)

      Healthy Italian

      Joan Randall from CAPE CORAL, FL

      I loved the versatility of this recipe! All versions of this recipe have worked no matter what combinations of vegetables I've used. In the interest of healthy eating, I used whole grain pasta. This recipe is on tap for the next pot luck ... a winner!

    •  Star(s)

      awesome!

      PAM LUDWIG from CUSTER, SD

      made this for my family this weekend - WOW! Very easy to make. I used frozen California blend instead of the fresh broccoli - yum...also added some chopped imitation crab meat - double yum!! definitely a keeper!

    •  Star(s)

      Italian Vegetable Creamy Fettuccine

      Alice Keeney from STRONGSVILLE, OH

      This is delicious!! I added fresh mushrooms and served grilled chicken breasts on the side. My family has already reqested it again for next week.

    •  Star(s)

      veggie fettucine

      SANDRA GIOVINE from FOUNTAIN, FL

      This is a very good dish, easy to do. I like the idea of the chicken, but I have made it with shrimp and it's just yummy. You can really play around with this dish. You can change it around with what you have on hand.

    •  Star(s)

      Very Good Quick Dish

      KESHA WELCH from INDIANAPOLIS, IN

      This was very good I added some cubed chicken breast

    •  Star(s)

      versitile

      lee meyers from UNION SPRINGS, NY

      This recipe is absolutely delicious. I added a small can of mushrooms and leftover chicken breasts at the end of cooking.

    •  Star(s)

      Italian Vegetable Creamy Fettuccine

      Janese Rosevelt from WHITE LAKE, MI

      This is a really good dish! I read some of the other comments, and I think I will try Chicken next time, too! It is a dish to play with ingredients! EXCELLENT!

    •  Star(s)

      Veggie Fettuccine

      Maria Cuellar from LAREDO, TX

      This recipe is an interesting way of preparing the pasta. A great alternative to the traditional recipes.

    •  Star(s)

      YOWZA! Great pasta recipe.

      Ms. Blaschuk from FARMINGDALE, NY

      Not only was this VERY tasty, it was beautiful to look at. I got to use my pasta maker (which I rarely do) and made nice fresh fettuccine. The vegetables looked so pretty - what a great presentation. AND the big bonus was that the taste lived up to the appearance! We enjoyed this pasta dish. I would give it more than 5 stars if I could.

    •  Star(s)

      Italian Vegetable Creamy Fettuccine

      CARMA CROW from CALDWELL, ID

      This was very easy to make. Next time I am going to try using precooked vegetables and add some chicken.

    •  Star(s)

      Italian Vegetable Creamy Fetuccine

      Marylee Tharp from OIL CITY, PA

      I took this to a church supper - came home with an empty dish and requests for the recipe! Love the combination of the vegetabls and the fact that you can "lighten" it up makes it a healthy dish. I will be making this again, I'm sure!

    •  Star(s)

      A Wonderful Change!

      TAMI LOCKWOOD from DALLAS, OR

      We just love this recipe. You can also add chicken if you like. I serve mine with a greek salad and iced tea. It is good anytime of the year! And a great way to get your veggies too! This is now one of my favorites!

    •  Star(s)

      surprised

      Rosemary Harris from WEIRTON, WV

      i couldn't believe the great flavor of this dish. i liked the idea of the peas in it. this was a marvelous blend of italian ingredients, i was so surprised. i will make this again for my friends to taste.

    •  Star(s)

      vegetable creamy fettuccine

      Nat Adams from BEACONSFIELD, QC

      this is a delicious recipe to serve to guests

    •  Star(s)

      Italian Vegetable Creamy Fettuccine

      LYNNE KRIEGER from YACOLT, WA

      Excellent. Will make it a family favorite.

    •  Star(s)

      Italian Veg. creamy Fettuccine

      Elaine Allen from ASHLAND, KY

      This recipe is delicious! Its a meal in its self. I have now made it several times. I use fat free carnation evaported milk, low fat chesse, and fat free chicken broth, and lean turkey breast, so its makes it very healthy. I highly recommend it to anyone to likes veggies and pasta, yet its does not taste low fat.

    •  Star(s)

      premium quality!

      roberta braval from TUCSON, AZ

      I am A fancier of Italian pasta. This is GREAT!!! If this was served in Naples they wouldn't believe an American created it!

    •  Star(s)

      Italian vegetable creamy fettuccine

      Linda Rock from Apopka, FL

      What an awesome recipe... i recommend this recipe to even the most inexperienced cook.. Very easy to make and delicious to eat. Thank You

    •  Star(s)

      Italian veg creamy fettuccine

      kelly wright from grand island, FL

      it was great even as leftovers

    •  Star(s)

      Another way to get your vegetables!

      Laurie Wolle from SEGUIN, TX

      I am always looking for new ways to fix vegetables. This recipe is great. It is full of flavor and color. The sauce was very easy to make.

    •  Star(s)

      very delicious

      marlyne musleh from inkster, MI

      I was invited to a get together with friends, I made this dish and took it with me, since evrey one is trying to loose weight. Every one just loved it and some asked me for the recipe.

    •  Star(s)

      Show Stopper

      Jacque Mauch from BIG SPRING, TX

      I used this recipe at a card party and it literally stopped the show! Everyone raved about the simplicity of the dish in comparison to the wonderful complex taste. This will be a standard in my culinary plans!

    •  Star(s)

      Perfect Creamy Fettuccini

      tray sayama from SAN JOSE, CA

      Last night, I tried making pasta for the first time with my new pasta roller. with my cut fettuccini, I had no idea what to make. I saw this recipe and decided it would be perfect- and it was! I loved the creaminess and all the veggies. A PERFECT 10! I'll be using this recipe a lot.

    •  Star(s)

      Quick for a busy night

      Mardell Grayhek from Spokane, WA

      I made the Italian Vegetable Creamy Fettucine last night. I cheated though and used frozen Italian vegetables along with the frozen peas. It was good and had just the right amount of comofort for a cold night!

    •  Star(s)

      Italian Vegetable Creamy Fettuccine

      tray sayama from SAN JOSE, CA

      Such a healthy and tasty way to enjoy pasta. I love putting extra veggies in- for even more color, flavor, and nutritional impact! GREAT!

    •  Star(s)

      Fed us for three days!

      KRISTEN DUNCAN from OREM, UT

      What an excellent recipe. I added my own tweeks to it, using a bag a frozen stir-fry veggies and a little lime juice. I made so much that it fed my hubby and me for 3 days. Yummy leftovers!!!

    •  Star(s)

      Italian Vegetable Creamy Fettuccine

      Karen L from

      Made this the other night and it was a big hit. Easy to do and lots of flavor.

    •  Star(s)

      Italian Vegetable Creamy Fettucine

      S. H. from Richland, WA

      This was okay. A little bland. I would make it again although I will use my favorite veggies and maybe some dry mustard to add a little more flavor.

    •  Star(s)

      Italian Vetetable Creamy Fettucine

      Carole Finney from Harrisville, OH

      I really like alfredo sauce with pasta, but do not eat it, because of the calories. Now I can make this and with all of the veggies and fat free milk, I do not feel guilty eating it. It is really good.

    •  Star(s)

      Italian Vegetable Creamy Fettucini

      Carole Finney from Harrisville, OH

      I really like the combination of noodles and veggies. Really good.

    •  Star(s)

      Easy & delicious

      M. Clark from

      This fettuccine was delicious and had much less fat than my regular recipe. The only change I'd make would be to add the broccolli later because we like it a bit crunchy.

    •  Star(s)

      Italian Vegetable Creamy Fettucini

      Annette from Pittsburgh, PA

      This has become a staple in our home especially during lent. We use whatever vegetables we have available such as asparagus, cauliflower and carrots. That is what's great about this recipe you can tailor the vegetables to what your family likes to eat.

    •  Star(s)

      Great for Vegetarians

      Julie McFarland from Durham, NC

      My sister has been a vegetarian for about 7 months now. She is still tryng to get used to all of the different foods that she can eat. I made this dish and she LOVED it. She makes it all of the time now and it is definitly her favorite. Delicious!!!

    •  Star(s)

      FETUCCINI

      T ROACH from PRESCOTT VALLEY, AZ

      WOW! This was easier than I thought it would be (since it was in the advanced section), the kids (9& 14) even helped. We added some different vegies & mixed in some garbonzo beans, then tossed toasted almonds on top for some added protien. We will make this again!

    •  Star(s)

      Simply Wonderful

      THarrell from Elm City NC

      This recipe was absolutely wonderful. My son and husband keep going back for seconds. I broiled chicken breast and sliced them into strips then I tossed all of it together. Simply wonderful.

    •  Star(s)

      Italian Vegetable Creamy Fettuccine

      SANDRA MOGLE from ,

      I served this recipe at a small dinner party I had for friends. Many of my friends are vegetarians, and those that aren't, are always watching the foods they eat. This recipe is perfect for those kind of quests. It is simple to make, it is delicious, and it is very healthy. It is wonderful served with garlic bread, and a pineapple salad. A pine apple is a slice of pineapple served on a leaf of lettuce, with a spoonful of mayo in the center of the pineapple, and a cherry on top of the mayo. Wonderful!

    •  Star(s)

      FETUCCINE

      lynda harmon from coatesville, PA

      I HAVE HAD THIS IN A RESTAURANT & NEVER THOUGHT OF DUPLICATING IT UNITL NOW, THANKS I LOVE THIS RECIPE.

    •  Star(s)

      Italian Vegetable Creamy Fettuccine

      tray s. from San Jose, CA

      This was really worth the effort! I loved it!


    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 6

    • Calories: 129
    • Calories from Fat: 33
    • Total Fat: 3.6g (6% of DV)
    • Saturated Fat: 1g (5% of DV)
    • Cholesterol: 4mg (1% of DV)
    • Sodium: 283mg (11% of DV)
    • Carbohydrates: 17.2g (6% of DV)
    • Dietary Fiber: 2.7g (11% of DV)
    • Sugars: 1.6g
    • Protein: 8.1g
    • Vitamin A: 35% of DV
    • Vitamin C: 106% of DV
    • Calcium: 31% of DV
    • Iron: 10% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    This elegant Spinach-Artichoke Bake casserole is a great side for any occasion.

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    recipe

    Ingredients:

    • 2 packages (12-oz.) STOUFFER'S Spinach Souffle, defrosted*
    • 2 tablespoons butter
    • 1/2 cup chopped onion
    • 1 can marinated artichoke hearts, drained
    • 1/4 cup dry breadcrumbs
    • 1/4 cup grated Parmesan cheese

    Directions:

    PREHEAT oven to 350°F.

    COOK onion in butter until tender; add Spinach Soufflé and mix well. Place ½ spinach mixture in 2-quart baking dish; top with artichoke hearts. Top with remaining spinach mixture. Combine bread crumbs and cheese; sprinkle over casserole.

    BAKE for 25 to 35 minutes or until set.

    *DEFROST in microwave on 50% power for 6 to 7 minutes.

    reviews

    Review This Recipe
    •  Star(s)

      wonderful and very easy

      Amy from Richardson, Texas

      I love this recipe! It is very easy to make and tastes great. My family of picky eaters (husband and 2 toddlers) even liked it. I have made this twice. The second time I added a little extra parmesan cheese to the bread crumb topping and it was even better.

    •  Star(s)

      delicious!

      Charlotte from Baton Rouge, LA

      This recipe was very easy to make and quite delicious. When I cook it again, however, I will cut up the artichoke hearts into smaller pieces so that they're more evenly distributed throughout the casserole. I will definitely be making it again!


    nutrition

    Nutrition Facts

    Serving Size: 0

    Servings Per Recipe: 4

      *Percent Daily Values are based on a 2,000 calorie diet.

      Rate & Review

      Loaded with pretzels, almonds and coconut, these bite-size Creamy Crunchy Haystacks treats are hard to resist. Feeling creative? You could easily mix things up and incorporate some of your favorites for an extra-special anytime snack.

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      recipe

      Ingredients:

      • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
      • 1 tablespoon vegetable shortening
      • 1 cup pretzel sticks, broken into 1-inch pieces
      • 1 cup almond slivers, toasted
      • 1/2 cup unsweetened or sweetened flaked coconut, toasted

      Directions:

      MICROWAVE morsels and shortening in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70 %) for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15- second intervals, stirring just until morsels are melted. Stir in pretzel sticks, almonds and coconut; toss until all ingredients are coated. Drop by level tablespoon onto prepared trays. Refrigerate for 30 minutes. Store in tightly covered container.

      DOUBLE BOILER METHOD:
      COMBINE pretzel sticks, almonds and coconut in large bowl. Place morsels and shortening in top of double boiler over hot (not boiling) water. Do not cover. When most of the morsels are shiny, stir just until melted. (Prevent water from coming in contact with morsels.) Remove from heat. Pour melted morsels over pretzel mixture; toss until all ingredients are coated. Proceed as above.

      FOR PEANUT BUTTER CRUNCHY HAYSTACKS:
      SUBSTITUTE 3/4 cup creamy or crunchy peanut butter for the vegetable shortening. Proceed as above.

      TIPS:
      • If you do not have on hand or a preference for pretzel sticks, almonds and/or coconut, try using granola, popcorn, toasted rice cereal, pecans, macadamia nuts, peanuts, pistachios and/or crumbled shredded wheat cereal instead.

      reviews

      Review This Recipe
      •  Star(s)

        Wonderful

        LINDA KRASKEWICZ from Ashland, OH

        So easy to make and the taste was great. We could not stop eating these treats. I'll be making these again soon.

      •  Star(s)

        Tasty Treats

        Rebecca Byers from Butler, PA

        I made this recipe over the holidays, and they were quite the hit. I wanted to make a second batch but did not have any more white morsels. I substituted what I had, swirled milk chocolate and peanut butter morsels, and the haystacks turned out just as good. I've already had requests to make more of these tasty treats!

      •  Star(s)

        Easy, yummy, recipe for kids to make

        Kelly Brooks from Gainesville, GA

        These are easy for kids to make. Yummy and delicious. No time at all to throw together for a party or gathering!!!

      •  Star(s)

        Absolutely Delicious!

        REBECCA REIF from MOORESVILLE, NC

        This little treats were not only absolutely delicious and so easy to make, but very addictive. At more than one party I brought a bowl full and it was gone in no time! Great recipe!


      nutrition

      Nutrition Facts

      Serving Size: 40 candies

      Servings Per Recipe: 0

      • Calories: 90
      • Calories from Fat: 45
      • Total Fat: 5g (8% of DV)
      • Saturated Fat: 3g (15% of DV)
      • Sodium: 50mg (2% of DV)
      • Carbohydrates: 10g (3% of DV)
      • Sugars: 8g
      • Protein: 2g
      • Calcium: 2% of DV
      • Iron: 2% of DV

      *Percent Daily Values are based on a 2,000 calorie diet.

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