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Vegetable Medley With Fettuccine Alfredo

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Vegetable Medley With Fettuccine Alfredo Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
440
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
24mg
8%
Sodium
531mg
22%
Total Carbohydrates
71g
24%
Dietary Fiber
7g
28%
Sugars
17g
Protein
23g
Calcium
152mg
15%

Number of servings: 4

Calories per serving: 440

Preparation time: 35 min

Total time: 35 min

Ingredients

1 (12-oz) can evaporated skim milk

2 tbsp flour

14 tsp salt

1 tsp onion powder

12 tsp garlic powder

Nonstick cooking spray

1 tsp olive oil

8 green onions, sliced, tops included

4 garlic cloves, minced

2 cups sliced mushrooms

2 cups sliced zucchini

2 cups broccoli florets, cut in half

1 cup thinly sliced carrots

13 cup water

14 cup Parmesan cheese

4 oz (8 tbsp) reduced-fat cream cheese, cut into pieces

8 oz whole-wheat fettuccine pasta, cooked according to directions without salt or fat

Directions

1. In a small bowl, combine milk, flour, salt, onion powder, and garlic powder. Set aside.

2. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When oil is hot, add onions and garlic. Sauté 1 minute.

3. Add mushrooms and cook 1 to 2 minutes.

4. Add zucchini, broccoli, carrots, and water. Cover and cook 2 to 3 minutes or until vegetables are tender.

5. Place a large skillet over medium-high heat and add milk mixture and 2 tbsp Parmesan cheese. Stir with a wire whisk 1 to 2 minutes to thicken.

6. Add cream cheese and stir 1 to 2 minutes or until melted.

7. Add cooked pasta and toss with sauce.

8. Serve pasta with vegetables and sprinkle with remaining cheese.

Makes 4 servings.

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