Fettuccine Alfredo with Peas and Carrots

Name: Fettuccine Alfredo with Peas and Carrots
Prep time: 38 min
Cook time: 38 min
Total time: 38 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper; 1 teaspoon butter; 473 milliliters diagonally sliced carrot (about 5 medium); 1 Tbsp cornstarch; 473 milliliters fat-free half-and-half; 340 grams uncooked fettuccine; 2 garlic cloves, minced; 237 milliliters chopped green onions (about 8); 355 milliliters grated Parmigiano-Reggiano cheese; 473 milliliters frozen green peas, thawed; 0 teaspoons salt; 118 milliliters vegetable broth

Fettuccine Alfredo with Peas and Carrots might be a good recipe to expand your main course recipe box. This recipe serves 8. One serving contains 328 calories, 17g of protein, and 8g of fat. Head to the store and pick up cornstarch, peas, vegetable broth, and a few other things to make it today. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Cook pasta according to package directions, omitting salt and fat; drain and place in a large bowl.

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Pasta

Salt

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Bowl

While pasta cooks, melt butter in a large nonstick skillet over medium heat.

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Butter

Pasta

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Frying Pan

Add carrot, and saut 1 minute.

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Carrot

Add broth, and bring to a simmer; cover and cook 5 minutes.

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Broth

Add green onions; cover and simmer 2 minutes. Uncover and simmer 4 minutes or until almost all liquid is absorbed.

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Green Onions

Add peas; cook 2 minutes.

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Peas

Remove from heat; add to pasta.

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Pasta

Combine half-and-half and cornstarch in a small saucepan over medium-low heat, stirring with a whisk. Bring to a simmer, and cook 2 minutes or until slightly thickened, stirring frequently.

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Corn Starch

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Sauce Pan

Whisk

Remove from heat; add garlic and next 3 ingredients, stirring until cheese melts.

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Cheese

Garlic

Pour over pasta and vegetables; toss to combine.

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Vegetable

Pasta

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 1teaspoon

butter 473milliliters

diagonally sliced carrot (about 5 medium)1Tbsp

cornstarch 473milliliters

fat-free half-and-half 340grams

uncooked fettuccine 2

garlic cloves, minced 237milliliters

chopped green onions (about 8)355milliliters

grated Parmigiano-Reggiano cheese 473milliliters

frozen green peas, thawed 0teaspoons

salt 118milliliters

vegetable broth

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.