Italian Veggie Creamy Fettuccini Recipe

Name: Italian Veggie Creamy Fettuccini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 ounce) packagerefrigerated fettuccine, 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 garlic cloves, finely chopped; ¾ teaspoon dried basil; 1 (12 ounce) can fat-free evaporated milk; 3 tablespoons grated parmesan cheese; ⅛ teaspoon white pepper; 2 tablespoons cornstarch; ¾ cup chicken broth; 1 cup thinly sliced red bell pepper, strips; ½ cup loose-pack frozen peas; grated parmesan cheese (optional)

Servings: persons

1 (9 ounce) packagerefrigerated fettuccine, 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 garlic cloves, finely chopped
¾ teaspoon dried basil
1 (12 ounce) can fat-free evaporated milk
3 tablespoons grated parmesan cheese
⅛ teaspoon white pepper
2 tablespoons cornstarch
¾ cup chicken broth
1 cup thinly sliced red bell pepper, strips
½ cup loose-pack frozen peas
grated parmesan cheese (optional)

1
HEAT olive oil in large skillet over medium-high heat.
2
Add broccoli, celery, onion, garlic and basil; cook, stirring occasionally, for 5 minutes or until vegetables are tender.
3
Stir in evaporated milk, cheese and pepper; bring just to a boil.
4
Reduce heat to low; cook, covered, for 5 minutes.
5
COMBINE cornstarch and small amount of broth in small bowl; add to skillet.
6
Gradually stir in remaining broth, bell pepper and peas.
7
Cook over medium heat, stirring constantly, until sauce is thickened and vegetables are tender (do not boil).
8
Serve over pasta.
9
Sprinkle with cheese.

378

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 15 ingredients. The key ingredients include: 1 (9 ounce) packagerefrigerated fettuccine, cooked, drained and kept warm, 1 tablespoon olive oil, 2 cups broccoli florets, 1 cup diagonally sliced celery, and more.

Yes, Italian Veggie Creamy Fettuccini falls under the Soups & Stews 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.

Italian Veggie Creamy Fettuccini

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