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Creamy Fettuccine with Peas

Yield 4 (1-cup) servings.
Superquick

Ingredients

  • 8 ounces fettuccine, uncooked
  • 1 clove garlic, peeled
  • 3/4 cup evaporated skimmed milk
  • 1 1/2 teaspoons all-purpose flour
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/2 cup frozen English peas, thawed
  • 1/4 teaspoon freshly ground pepper

Nutrition Information

  • calories 352
  • caloriesfromfat 10 %
  • fat 4 g
  • satfat 1.9 g
  • monofat 1.1 g
  • polyfat 0.8 g
  • protein 17.3 g
  • carbohydrate 64.5 g
  • fiber 0.0 g
  • cholesterol 8 mg
  • iron 0.0 mg
  • sodium 373 mg
  • calcium 0.0 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat, and adding garlic. Drain; remove garlic. Mash garlic into a paste; set aside. Place pasta in a large bowl; set aside.

  2. Combine milk and flour in a small, heavy saucepan, stirring with a wire whisk until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly. Add garlic paste, cheese, and salt. Cook, stirring constantly, until cheese melts.

  3. Add cheese sauce and peas to pasta; toss well. Sprinkle with freshly ground pepper, and serve immediately.

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