Traditional fettuccine Alfredo is served plain with only a creamy cheese sauce, but we added peas and carrots to this version for extra color, texture, and flavor.
12 ounces uncooked fettuccine
1 teaspoon butter
2 cups diagonally sliced carrot (about 5 medium)
1/2 cup vegetable broth
1 cup chopped green onions (about 8)
2 cups frozen green peas, thawed
2 cups fat-free half-and-half
1 tablespoon cornstarch
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups grated Parmigiano-Reggiano cheese
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain and place in a large bowl.
While pasta cooks, melt butter in a large nonstick skillet over medium heat. Add carrot, and sauté 1 minute. Add broth, and bring to a simmer; cover and cook 5 minutes. Add green onions; cover and simmer 2 minutes. Uncover and simmer 4 minutes or until almost all liquid is absorbed. Add peas; cook 2 minutes. Remove from heat; add to pasta.
Combine half-and-half and cornstarch in a small saucepan over medium-low heat, stirring with a whisk. Bring to a simmer, and cook 2 minutes or until slightly thickened, stirring frequently. Remove from heat; add garlic and next 3 ingredients, stirring until cheese melts. Pour over pasta and vegetables; toss to combine.