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Pasta With Cheese Sauce And Vegetables

Italian.Chef's picture
  Fettuccine 1⁄2 Pound (Preferably Spinach Pasta)
  Olive oil 2 Teaspoon
  Sliced mushrooms 3⁄4 Cup (12 tbs)
  Diced onion 3⁄4 Cup (12 tbs)
  Diced green pepper 1⁄2 Cup (8 tbs)
  Dry basil 3⁄4 Tablespoon
  Dry oregano 1 Teaspoon
  Skim milk 2 1⁄2 Cup (40 tbs)
  Cornstarch/Arrowroot 1 Tablespoon
  Cold water 2 Tablespoon
  Grated monterey jack cheese 1⁄2 Cup (8 tbs), grated (Havarti/Brick)
  Pepper To Taste
  Parmesan 2 Tablespoon
  Paprika To Taste

Cook fettuccine in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Heat in large skillet.
Add and saute just until vegetables are soft.
Remove from heat.
Set aside.
Heat in saucepan.
In a small cup, combine cornstarch and water until smooth.
Add to milk and stir until thickened.
Add to above and stir until smooth.
Add pasta and vegetables, then toss and serve.

Recipe Summary

Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1657 Calories from Fat 371

% Daily Value*

Total Fat 44 g67.6%

Saturated Fat 18.3 g91.3%

Trans Fat 0 g

Cholesterol 98 mg32.7%

Sodium 1201.6 mg50.1%

Total Carbohydrates 233 g77.8%

Dietary Fiber 18.4 g73.7%

Sugars 45 g

Protein 78 g156.4%

Vitamin A 60% Vitamin C 131.8%

Calcium 186.3% Iron 68%

*Based on a 2000 Calorie diet

Pasta With Cheese Sauce And Vegetables Recipe