Fettuccine with winter vegetables

Yield: 4 servings

Measure Ingredient
12 ounces Fettuccine
2 cups Broccoli flowerets & stems
2 Carrots,lg,1/4" diag slices
½ cup Milk,low-fat
⅓ cup Sour cream,reduced-fat
1½ tablespoon Dijon mustard,country-style
¼ teaspoon Salt
¼ teaspoon Pepper
¼ cup Parmesan cheese,grated
4 ounces Canadian bacon,chopped

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

2. 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.

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

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