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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.




  • 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



  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


Nutrition Facts    
Serving Size: 1    
Servings per Recipe: 6    
Amount per Serving    
Calories: 386    
Calories from Fat: 63    
  % Daily Value *  
Total Fat: 7 g 12%  
Saturated Fat: 3 g 15%  
Cholesterol: 13 mg 4%  
Sodium: 421 mg 18%  
Total Carbohydrate: 59 g 20%  
Dietary Fiber: 4 g 16%  
Protein: 20 g 41%  
Vitamin A 52%  
Vitamin C 126%  
Calcium 39%  
Iron 18%  

*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.

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