This dish is full of delectable broccoli
and other garden treats. Try this satisfying but not overly-rich
dish for a change from meaty pasta combinations.
Italian Vegetable
Creamy Fettuccine
1 (12-ounce) package dried
fettuccine, cooked, drained, kept warm
1 tablespoon extra virgin olive oil
2 cups broccoli florets
1 cup diagonally sliced celery (2 large ribs)
1 large onion, cut into wedges
2 cloves garlic, minced
3/4 teaspoon crushed, dried basil
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated
Milk
3 tablespoons freshly grated Parmesan cheese
1/8 teaspoon ground white pepper
2 tablespoons cornstarch
3/4 cup chicken broth
1 cup thinly sliced red bell pepper strips (1 large)
1/2 cup loose-pack frozen peas
Freshly grated Parmesan cheese (optional)
Heat olive oil in large
skillet over medium-high heat. Add broccoli, celery, onion, garlic
and basil; cook, stirring occasionally, for 5 minutes or until
vegetables are tender. Stir in evaporated milk, cheese and pepper;
bring just to a boil. Reduce heat to low; cook, covered, for
5 minutes.
Combine cornstarch and
small amount of broth in small bowl; add to skillet. Gradually
stir in remaining broth, bell pepper and peas. Cook over medium
heat, stirring constantly, until sauce is thickened and vegetables
are tender (do not boil). Serve over pasta. Sprinkle with cheese.
Makes 6 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
