Italian Vegetable Creamy Fettuccine

Grrrrrgh!
Course : Pasta
From: HungryMonster.com
Serves: 4 - 6
 

Ingredients:

12 ounces dried fettuccine -- cooked, drained and kept warm
1 tablespoons olive oil
2 cups broccoli flowerets
1 cup diagonally sliced celery -- (2 large stalks)
1 large onion -- cut into wedges
2 cloves garlic
3/4 teaspoon dried basil -- crushed
1 1/2 cups nestle carnation evaporated fat free milk -- (12 fluid-ounce
3 tablespoons grated parmesan cheese
1/8 teaspoon ground white pepper
2 tablespoons cornstarch
3/4 cup chicken broth
1 cup thinly sliced red bell pepper strips -- (1 large)
1/2 cup loose-pack frozen peas
1/2 cup grated parmesan cheese -- (optional)
12 ounces dried fettuccine -- cooked, drained and kept warm
1 tablespoons olive oil
2 cups broccoli flowerets
1 cup diagonally sliced celery -- (2 large stalks)
1 large onion -- cut into wedges
2 cloves garlic
3/4 teaspoon dried basil -- crushed
1 1/2 cups nestle carnation evaporated fat free milk -- (12 fluid-ounce
3 tablespoons grated parmesan cheese
1/8 teaspoon ground white pepper
2 tablespoons cornstarch
3/4 cup chicken broth
1 cup thinly sliced red bell pepper strips -- (1 large)
1/2 cup loose-pack frozen peas
1/2 cup grated parmesan cheese -- (optional)
 

Preparation:

HEAT olive oil in large skillet over medium-high heat. Add broccoli, celery, onion, garlic and basil; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Stir in evaporated milk, cheese and pepper; bring just to a boil. Reduce heat to low; cook, covered, for 5 minutes. COMBINE cornstarch and small amount of broth in small bowl; add to skillet. Gradually stir in remaining broth, bell pepper and peas. Cook over medium heat, stirring constantly, until sauce is thickened and vegetables are tender (do not boil). Serve over pasta. Sprinkle with cheese.

 

Nutritional Information:

374 Calories (kcal); 20g Total Fat; (46% calories from fat); 16g Protein; 36g Carbohydrate; 12mg Cholesterol; 897mg Sodium