Italian Vegetable Creamy Fettuccine

Italian Vegetable Creamy Fettuccine

In this recipe:

based on 63 reviews
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11
15 min.
prep
35 min.
total
6 Servings

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.

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)
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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.

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Very tasty

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.

- Emma Horne from Scotland

Disappointed

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

- VALENA Thompson from Arizona

Give it a whirl

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

- DJ Ponticello from Kenmore, NY

Makes a healthy dinner

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

- Em Lenhart from Acme, PA

Italian Vegetable Creamy Fettuccine

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

- ERIS BLANTON from MART, TX

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • 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.

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