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Fettuccine and Vegetables Parmesan

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By Betty Crocker Kitchens
Updated Aug 10, 2010
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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
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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

  • Step 
    1
    Cook 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.
  • Step 
    2
    Meanwhile, 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.
  • Step 
    3
    Stir 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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