Fettuccine with Fall Veggies in a Tomato Cream Sauce

Fettuccine with Fall Veggies in a Tomato Cream Sauce

  • Recipe Serves: 8
  • Prep Time 15 min
  • Cook Time 20 min

Ingredients:

  • 1 box (13.5 oz.) whole wheat fettuccine or linguine
  • 2 Tbsp. Country Crock® Spread
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 can (28 oz.) tomato puree
  • 2 cups 1% milk
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups cauliflower florets
  • 1 1/2 cups frozen green peas
  • 2 cups fresh basil leaves, chopped
  • Grated Parmesan cheese (optional)

Directions:

  1. Bring a large pot of water to a boil and cook fettuccine according to package directions.
  2. Meanwhile, melt Country Crock® Spread in large saucepan over medium-low heat. Add onion and cook, stirring occasionally, 3 minutes. Add garlic and cook, stirring occasionally, 3 to 4 minutes, making sure onion and garlic don't burn. Add tomato puree and remove pan from heat. While stirring, slowing stir in milk until blended.
  3. Cook over medium heat and reduce sauce for 5 minutes. Add broccoli and cauliflower and cook 5 minutes. Add peas and cook 3 minutes or until vegetables are tender. Stir in 1 1/2 cups basil and season, if desired, with salt and pepper.
  4. Add cooked fettuccine to sauce and stir. Garnish with remaining 1/2 cup chopped basil and serve with grated Parmesan cheese if desired.
Nutritional Information

Nutritional Information

Nutritional Information
Portion 1 serving Servings Per Conatiner Value Amount Per Serving Nutrient Type
Portion 1 serving
Amount Per Serving
Calories 300
Calories from Fat 40
Total Fat 5.5 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 570 mg
Total Carbs 56 g
Dietary Fiber 8 g
Sugars 10 g
Protein 15 g
Vitamin A 45 %
Vitamin C 70 %
Calcium 20 %
Iron 25 %
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