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Fettuccine with Winter Vegetables

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Submitted by dpage

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

12 346.8
OUNCES ML/G PASTA, FETTUCCINE
2 473
CUPS ML BROCCOLI FLORETS
flowerets & stems
2 2
EACH EACH CARROTS
large, 1/4" diagonally sliced
½ 118
CUP ML MILK
low-fat
79
CUP ML SOUR CREAM
reduced-fat
1 ½ 23
TABLESPOONS ML DIJON MUSTARD
country-style
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
¼ 59
CUP ML PARMESAN CHEESE
rated
4 115.6
OUNCES ML/G BACON, CANADIAN STYLE

Directions

Cook pasta according to package directions. Add broccoli and carrots for last 5 minutes.

Meanwhile, whisk together milk, sour cream, mustard, salt, pepper and half of Parmesan cheese in small saucepan. Place over medium-low heat, stirring, to heat through.

Drain pasta. Toss with the sauce, bacon and the remaining Parmesan cheese in a serving bowl.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 240g (8.5 oz)
Amount per Serving
Calories 454 19% from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 652mg 27%
Total Carbohydrate 24g 24%
Dietary Fiber 4g 15%
Sugars g
Protein 43g
Vitamin A 128% Vitamin C 59%
Calcium 18% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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