Basic Vegetable Fettuccini Recipe

Ingredients for Basic Vegetable Fettuccini

• 1 large head broccoli, cut into florets
• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• 2 medium zucchini, sliced
• 1 medium onion, chopped
• 2 medium carrots, sliced
• 1 packet onion soup mix
• 1 can (12 ounces) evaporated milk
• Cheddar Cheese
• 1/2 cup milk
• Fettuccine
• 4 slices bacon, cooked and crumbled

How to Make Basic Vegetable Fettuccini

1. Cook fettuccine according to package directions. Reserve about 1/2 cup of pasta water before draining.
2. While pasta cooks, bring a large pot of salted water to a boil. Add broccoli and cauliflower florets and blanch for 8-10 minutes, until tender-crisp. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add zucchini, onion, and carrots. Sautee for 8-10 minutes, until slightly softened.
4. Add blanched broccoli and cauliflower to the skillet. Stir in onion soup mix.
5. Gradually whisk in evaporated milk and bring to a simmer. Reduce heat to low and cook for 5 minutes, stirring occasionally.
6. Stir in the shredded cheese and milk. Cook until cheese is melted and sauce is smooth and creamy. If needed, add a little pasta water to thin the sauce.
7. Add the cooked fettuccine to the skillet and toss to coat in the creamy vegetable sauce.
8. Serve immediately, topped with crumbled bacon.