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Fettuccine Alfredo with Peas and Carrots

Prep time 13 mins
Cook time 25 mins
Yield 8 servings (serving size: 1 1/4 cups)
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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection