Lemony Alfredo Style Fettuccine
|Frozen mixed vegetables||2 Cup (32 tbs)|
|Spinach fettuccine/Plain fettuccine||8 Ounce (Dried Ones)|
|Low fat neufchatel cream cheese||2 Ounce, cut up|
|Evaporated fat free milk||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Finely shredded lemon peel||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Ground nutmeg||1 Dash|
Cook mixed vegetables according to package directions, except omit any salt; drain.
Cover and keep warm.
Cook fettuccine according to package directions until tender but still firm, except omit any oil or salt; drain.
Return fettuccine to saucepan.
Add cooked mixed vegetables, cream cheese, evaporated milk, Parmesan cheese, lemon peel, pepper, and nutmeg to cooked fettuccine.
Heat through, tossing gently until cream cheese is melted and fettuccine is well coated.