Spring Vegetable Fettuccine

Treat your family to a creamy dinner with this pasta and vegetable dish - ready in 20 minutes.

  • prep time 5 min
  • total time 20 min
  • ingredients 6
  • servings 4

Ingredients

1
package (9 oz) refrigerated fettuccine
1
cup half-and-half
1
container (5 oz) garlic-and-herb spreadable cheese
1/2
teaspoon garlic salt
1
bag (1 lb) frozen baby peas, carrots, pea pods and corn (or other combination), thawed and drained
Freshly ground pepper, if desired
  • 1 Cook and drain fettuccine as directed on package.
  • 2 Meanwhile, in 12-inch nonstick skillet, heat half-and-half to boiling over medium heat. Stir in cheese and garlic salt. Cook, stirring constantly, until cheese is melted and mixture is smooth.
  • 3 Stir in vegetables. Cook about 7 minutes, stirring occasionally, until vegetables are tender. Serve over fettuccine. Sprinkle with pepper.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    460
    (
    Calories from Fat
    200),
    % Daily Value
    Total Fat
    22g
    22%
    (Saturated Fat
    13g,
    13%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    115mg
    115%;
    Sodium
    280mg
    280%;
    Total Carbohydrate
    51g
    51%
    (Dietary Fiber
    5g
    5%
      Sugars
    5g
    5%
    ),
    Protein
    15g
    15%
    ;
    % Daily Value*:
    Vitamin A
    80%;
    Vitamin C
    30%;
    Calcium
    15%;
    Iron
    20%;
    Exchanges:
    3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
    Carbohydrate Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved