Italian Vegetable Fettuccine

Egg-free
Nut-free
Heart-Healthy
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sodium
Dish type
Dinner
Serves
6
Ready in
30 minutes

Ingredients

  • 1 tbsp. olive oil
  • 1 cup bias-sliced celery
  • 1 large onion, cut into wedges
  • 1 tbsp. chopped fresh basil or 3/4 tsp. dried basil
  • 2 cups fresh broccoli florets
  • 1 cup thinly sliced red bell pepper strips
  • 1 (12-oz.) can fat-free evaporated milk
  • 1 cup grated Parmesan, divided
  • 1/8 tsp. pepper
  • 2 tbsp. cornstarch
  • 3/4 cup chicken broth
  • 1/2 cup frozen peas
  • 12 oz. fettuccine, uncooked

Directions

Prep Time
15 minutes
Cook Time
15 minutes
Ready in
30 minutes
  1. Cook fettuccine al dente according to package directions; drain.
  2. Meanwhile, in a large skillet heat oil over medium-high heat. Add celery, onion and basil. Cook and stir 5 minutes. Add broccoli and bell pepper. Cook and stir 2 to 3 minutes or until vegetables are crisp-tender. Stir in milk, 3 tablespoons of the Parmesan, and pepper.
  3. In a small bowl stir together cornstarch and broth; add to skillet. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Stir in peas.
  4. Add cooked fettuccine to skillet; toss. Sprinkle with remaining Parmesan, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 383, Calories Fat 76, Total Fat 8g, Saturated Fat 3g, Cholesterol 15mg, Sodium 462mg, Carbohydrate 56g, Protein 19g
Serving Size1
Calories383
Calories Fat76
Calories (fat) extra20
Total Fat8g
Total Fat (extra)13
Saturated Fat3g
Saturated Fat (extra)16
Cholesterol15mg
Cholesterol (extra)5
Sodium462mg
Sodium (extra)19
Potassium375mg
Carbohydrate56g
Carbohydrate (extra)19
Fiber2g
Fiber (extra)11
Sugars11g
Protein19g
Vitamin A1260IU
Vitamin A (extra)25
Vitamin C37mg
Vitamin C (extra)63
Iron1mg
Iron (extra)1