Fettuccine Alfredo with Peas and Carrots

recipe
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.

Yield:

8 servings (serving size: 1 1/4 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 13 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 308
Caloriesfromfat 19 %
Fat 6.4 g
Satfat 3.6 g
Protein 15.5 g
Carbohydrate 47.9 g
Fiber 4.5 g
Cholesterol 17 mg
Iron 2.4 mg
Sodium 503 mg
Calcium 262 mg

Ingredients

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

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain and place in a large bowl.

2. 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.

3. 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.

Note:

Lorrie Corvin,

Oxmoor House Healthy Eating Collection

October 2006
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