Ingredients
8
oz uncooked fettuccine or linguine
1
cup fresh broccoli florets
1
cup fresh cauliflower florets
1
cup frozen sweet peas, rinsed to separate
2
medium carrots, thinly sliced (1 cup)
1
small onion, chopped (1/4 cup)
1
tablespoon butter or stick margarine
3/4
cup evaporated fat-free milk (from 12-oz can)
1/3
cup grated Parmesan cheese
1/2
teaspoon garlic salt
1/8
teaspoon ground nutmeg, if desired
Dash pepper
Preparation
Cook fettuccine as directed on package, omitting salt and adding broccoli, cauliflower, peas, carrots and onion for last 3 minutes of cooking. Drain; return to saucepan and keep warm.
Meanwhile, in 10-inch skillet, heat butter and milk over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer uncovered 3 to 4 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, garlic salt, nutmeg and pepper.
Stir cheese mixture into pasta mixture.
