Ingredients for Basic Vegetable Fettuccini
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 2 tablespoons olive oil
- 2 medium zucchini, chopped
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 1 (1 ounce) envelope onion soup mix
- 1 (12 fluid ounce) can evaporated milk
- 1 ½ cups shredded cheddar cheese
- ½ cup milk
- 1 (10 ounce) box fettuccine pasta
- 4 slices bacon, cooked and crumbled (optional)
- 1/2 cup pasta water
- Salt (for pasta water)
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How to Make Basic Vegetable Fettuccini
- Cook fettuccine according to package directions. Reserve about 1/2 cup of pasta water before draining.
- 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.
- Heat olive oil in a large skillet over medium heat. Add zucchini, onion, and carrots. Sautee for 8-10 minutes, until slightly softened.
- Add blanched broccoli and cauliflower to the skillet. Stir in onion soup mix.
- Gradually whisk in evaporated milk and bring to a simmer. Reduce heat to low and cook for 5 minutes, stirring occasionally.
- 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.
- Add the cooked fettuccine to the skillet and toss to coat in the creamy vegetable sauce.
- Serve immediately, topped with crumbled bacon.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
53g
Fat
111g
Carbs
40g
