Spring Vegetable Fettuccine

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

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

Directions

  1. 1 Cook and drain fettuccine as directed on package.
  2. 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. 3 Stir in vegetables. Cook about 7 minutes, stirring occasionally, until vegetables are tender. Serve over fettuccine. Sprinkle with pepper.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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