Fettuccine Alfredo With Peas And Carrots Recipe

Name: Fettuccine Alfredo With Peas And Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces uncooked fettuccine; 1 teaspoon butter; 2 cups diagonally sliced carrot (about 5 medium); 1/2 cup vegetable broth; 1 cup chopped green onions (about 8); 2 cups frozen green peas, thawed; 2 cups fat-free half-and-half; 1 tablespoon cornstarch; 2 garlic cloves, minced; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 1/2 cups grated Parmigiano-Reggiano cheese

Servings: persons

12 ounces uncooked fettuccine
1 teaspoon butter
2 cups diagonally sliced carrot (about 5 medium)
1/2 cup vegetable broth
1 cup chopped green onions (about 8)
2 cups frozen green peas, thawed
2 cups fat-free half-and-half
1 tablespoon cornstarch
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups grated Parmigiano-Reggiano cheese

1
Cook pasta according to package directions, omitting salt and fat; drain and place in a large bowl.
2
While pasta cooks, melt butter in a large nonstick skillet over medium heat. Add carrot, and saute 1 minute. Add broth, and bring to a simmer; cover and cook 5 minutes. Add green onions; cover and simmer 2 minutes. Uncover and simmer 4 minutes or until almost all liquid is absorbed. Add peas; cook 2 minutes. Remove from heat; add to pasta.
3
Combine half-and-half and cornstarch in a small saucepan over medium-low heat, stirring with a whisk. Bring to a simmer, and cook 2 minutes or until slightly thickened, stirring frequently. Remove from heat; add garlic and next 3 ingredients, stirring until cheese melts. Pour over pasta and vegetables; toss to combine.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces uncooked fettuccine, 1 teaspoon butter, 2 cups diagonally sliced carrot (about 5 medium), 1/2 cup vegetable broth, and more.

Yes, Fettuccine Alfredo With Peas And Carrots falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine Alfredo With Peas And Carrots

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