Enjoy this cheesy pasta and vegetable recipe for dinner, that's ready in just 30 minutes!
Fettuccine and Vegetables Parmesan
- Prep Time 15 min
- Total 30 min
- Servings 4
- Ingredients 12
Ingredients
- 8 oz uncooked fettuccine or linguine
- 1 cup fresh broccoli florets
- 1 cup fresh cauliflower florets
- 1 cup frozen sweet peas, rinsed to separate
- 2 medium carrots, thinly sliced (1 cup)
- 1 small onion, chopped (1/4 cup)
- 1 tablespoon butter or stick margarine
- 3/4 cup evaporated fat-free milk (from 12-oz can)
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon garlic salt
- 1/8 teaspoon ground nutmeg, if desired
- Dash pepper
Instructions
-
Step1Cook fettuccine as directed on package, omitting salt and adding broccoli, cauliflower, peas, carrots and onion for last 3 minutes of cooking. Drain; return to saucepan and keep warm.
-
Step2Meanwhile, in 10-inch skillet, heat butter and milk over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer uncovered 3 to 4 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, garlic salt, nutmeg and pepper.
-
Step3Stir cheese mixture into pasta mixture.
Nutrition
370
Calories
9g
Total Fat
17g
Protein
55g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 370
- Calories from Fat
- 80
- Total Fat
- 9g
- 13%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 20%
- Sodium
- 410mg
- 17%
- Potassium
- 530mg
- 15%
- Total Carbohydrate
- 55g
- 18%
- Dietary Fiber
- 5g
- 21%
- Sugars
- 11g
- Protein
- 17g
% Daily Value*:
- Vitamin A
- 130%
- 130%
- Vitamin C
- 30%
- 30%
- Calcium
- 30%
- 30%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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