Italian night can now be friendly for people with all diet varieties, follow this recipe to make a delicious vegetable fettuccine that the whole family should love.

 

 

Ingredients

• 1 tablespoon olive oil
• 1 cup sliced celery
• 1 large onion, cut into wedges
• 1 tablespoon chopped fresh basil
• 2 cups fresh broccoli florets
• 1 cup thinly sliced red bell pepper strips
• 1 can (12 ounces) fat free evaporated milk
• 1 cup grated Parmesan cheese, divided
• 1/2 teaspoon black pepper or to taste
• 2 tablespoons cornstarch
• 3/4 cup fat free, reduced sodium chicken broth
• 1/2 cup frozen peas
• 12 ounces fettuccine, cooked and kept warm

 

Directions

1. Heat oil in a large skillet over medium high heat. Add celery, onion and basil. Cook 5 minutes, stirring occasionally.
2. Add broccoli and bell pepper. Cook and stir 2 to 3 minutes more until vegetables are crisp tender.
3. Stir in milk, 3 tablespoons Parmesan cheese and black pepper.
4. Stir together cornstarch and chicken broth in a small bowl or measuring cup. Add to skillet; cook and stir until thickened and bubbly. Cook 2 minutes more.
5. Stir in peas. Serve over cooked fettuccine and sprinkle with remaining Parmesan cheese.

 

Serves 6

 

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.