Five ingredients and twenty minutes are all you need to whip up a creamy veggie fettuccine dinner.
Spring Vegetable Fettuccine
- Prep Time 5 min
- Total 20 min
- Servings 4
- Ingredients 6
Ingredients
- 1 package (9 oz) refrigerated fettuccine
- 1 cup half-and-half
- 1 container (5 oz) garlic-and-herb spreadable cheese
- 1/2 teaspoon garlic salt
- 1 bag (1 lb) frozen baby peas, carrots, pea pods and corn (or other combination), thawed and drained
- Freshly ground pepper, if desired
Instructions
-
Step1Cook and drain fettuccine as directed on package.
-
Step2Meanwhile, 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.
-
Step3Stir in vegetables. Cook about 7 minutes, stirring occasionally, until vegetables are tender. Serve over fettuccine. Sprinkle with pepper.
Nutrition
460
Calories
22g
Total Fat
15g
Protein
51g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 200
- Total Fat
- 22g
- 34%
- Saturated Fat
- 13g
- 63%
- Trans Fat
- 1/2g
- Cholesterol
- 115mg
- 39%
- Sodium
- 280mg
- 12%
- Potassium
- 340mg
- 10%
- Total Carbohydrate
- 51g
- 17%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 5g
- Protein
- 15g
% Daily Value*:
- Vitamin A
- 80%
- 80%
- Vitamin C
- 30%
- 30%
- Calcium
- 15%
- 15%
- Iron
- 20%
- 20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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