Spring Vegetable Fettuccine
Recipe from
Betty Crocker
Try this spring vegetable fettuccine recipe from Betty Crocker.
Servings:
4 servings
Prep Time:
5 mins
Total Time:
20 mins
Ingredients
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1 packagerefrigerated fettuccine (9 ounces)see savings
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1 cuphalf-and-halfsee savings
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1 containergarlic-and-herb spreadable cheese (5 ounces)see savings
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1/2 teaspoongarlic saltsee savings
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1 bagfrozen baby peas, carrots, pea pods and corn (or other combination), thawed and drained (1 pound)see savings
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Freshly ground pepper, if desiredsee savings
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Directions
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.
Nutrition information
Per serving: Calories 460 (Calories from Fat 200); Total Fat 22g (Saturated Fat 13g, Trans Fat 1/2g); Cholesterol 115mg; Sodium 280mg; Total Carbohydrate 51g (Dietary Fiber 5g, Sugars 5g); Protein 15g. Daily Values: Vitamin A 80%; Vitamin C 30%; Calcium 15%; Iron 20%. Exchanges: 3 Starch; 0 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 3 1/2 Fat. Carbohydrate Choices: 3 1/2.
Percent Daily Values are based on a 2,000 calorie diet
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