Italian creamy fettuccine
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive or margarine |
| 2 | cups | Broccoli flowerets |
| 1 | cup | Diagonally sliced celery |
| ½ | large | Onion, cut into wedges (up to 1) |
| 2 | Cloves garlic, minced | |
| ¾ | teaspoon | Dried basil leaves |
| 1½ | cup | (12-ounce can) undiluted Evaporated Skimmed milk |
| 3 | tablespoons | Grated Parmesan cheese |
| ⅛ | teaspoon | Ground pepper |
| 2 | tablespoons | Cornstarch |
| ¾ | cup | Salt-reduced chicken broth |
| 1 | cup | Thinly sliced red pepper strips |
| ½ | cup | Frozen petite peas |
| 12 | ounces | Dry fettuccine, cooked and drained |
| Grated Parmesan cheese (optional) | ||
| Fresh basil leaves (optional) | ||
Directions
In a 12-inch nonstick skillet, heat oil; saute broccoli, celery, onion, garlic, and dried basil over medium-high heat 5 minutes. Add evaporated skimmed milk, cheese, and pepper; heat *just* to boiling. Reduce heat; cover and simmer 5 minutes. In a small bowl, combine cornstarch with small amount of broth to make a paste; combine with remaining broth. Add to skillet with red pepper and peas. Cook over medium heat, stirring constantly, until sauce thickens and vegetables are tender. Do not boil.
Serve over fettuccine with grated cheese if desired; garnish with fresh basil leaves, if desired.
Posted to EAT-L Digest 13 Sep 96 From: Felicia Pickering <MNHAN063@...> Date: Sat, 14 Sep 1996 12:39:11 EDT