Italian Veggie Creamy Fettuccini

READY IN: 35mins
Recipe by Kristiina

Another recipe to try, low in fat and calories.

Top Review by Marsha D.

Wonderful recipe! I didn't have the fettuccine so I used mini penne noodles that I had on hand and also used the regular evaporated milk since I had that on hand too. I also added zucchini to replace 1c broccoli florets. Love the flavor! Thanks for sharing!

Ingredients Nutrition


  1. HEAT olive oil in large skillet over medium-high heat. Add broccoli, celery, onion, garlic and basil; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Stir in evaporated milk, cheese and pepper; bring just to a boil. Reduce heat to low; cook, covered, for 5 minutes.
  2. COMBINE cornstarch and small amount of broth in small bowl; add to skillet. Gradually stir in remaining broth, bell pepper and peas. Cook over medium heat, stirring constantly, until sauce is thickened and vegetables are tender (do not boil). Serve over pasta. Sprinkle with cheese.

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