Fettuccine Alfredo with Peas and Carrots

Serves: 8

Preparation Time: 13 min

Cooking Time: 25 min

Ingredients

• 12 ounces uncooked fettuccine
• 1 teaspoon butter
• 2 cups diagonally sliced carrots (about 5 medium)
• 1/2 cup vegetable broth
• 1 cup chopped scallions (about 8)
• 2 cups frozen green peas, thawed
• 2 cups fat-free half-and-half
• 1 tablespoon cornstarch
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups grated Parmigiano-Reggiano cheese

Instructions

1. Cook pasta according to package directions, omitting salt and fat; drain and place in a large bowl.
    
2. Meanwhile, melt butter in a large nonstick skillet over medium heat. Add carrots, and saute 1 minute. Add broth, and bring to a simmer; cover and cook 5 minutes. Uncover and simmer 4 minutes or until almost all liquid is absorbed. Add scallions and peas; cook 2 minutes. Remove from heat; add to pasta.
    
3. Whisk together half-and-half and cornstarch in a small saucepan over medium-low heat. Bring to a simmer, and cook 2 minutes or until slightly thickened, stirring frequently.
    
4. Remove from heat; add garlic and next 3 ingredients, stirring until cheese melts. Pour over pasta and vegetables; toss to combine.
    

Nutritional Information

Per 1-1/4-cup serving: calories 308 (19 percent from fat); fat 6.4g (sat. 3.6g); protein 15.5g; carbohydrate 47.9g; fiber 4.5g; cholesterol 17mg; iron 2.4mg; sodium 503mg; calcium 262mg

Notes

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, flavor and additional nutrition.