Fettuccine Alfredo with Peas and Carrots |
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Prep Time: 13 Minutes Cook Time: 25 Minutes |
Ready In: 38 Minutes Servings: 8 |
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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. 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 |
Directions:
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.
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