Italian Vegetable Creamy Fettuccine
Source of Recipe
Internet
List of Ingredients
dried fettuccine, cooked, drained and kept warm
1 Tbs olive oil
2 cups broccoli florets
1 cup (2 large stalks) diagonally sliced celery
1 large onion, cut into wedges
2 cloves garlic, finely chopped
3/4 tsp dried basil, crushed
1 1/2 cups (12 fluid-ounce can) Evaporated Fat Free Milk
3 Tbs grated Parmesan cheese
1/8 tsp ground white pepper
2 Tbs cornstarch
3/4 cup chicken broth
1 cup (1 large) thinly sliced red bell pepper strips
1/2 cup loose-pack frozen peas
Grated Parmesan cheese (optional)
Recipe
1 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.
2 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.
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