Fettuccine with winter vegetables
4 servings
Ingredients
| Quantity | 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 |
Directions
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.