Garden Fettuccini

This fettuccini has lots of veggies served up in a creamy with a hint of bacon sauce.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 16  ounces fettuccine pasta
• 1  large onion, minced
• 1  lb mushroom, sliced thinly
• 3  slices bacon, finely chopped
• 1⁄3 cup dry red wine
• 1  cup  chopped green onion
• 1  cup  thinly sliced carrot
• 1  cup  thinly sliced zucchini
• 1  cup broccoli floret
• 2  cups milk (I use 2% rather than whole)
• 1⁄8 teaspoon crushed red pepper flakes
• 1⁄2 teaspoon black pepper
• 2  tablespoons cornstarch
• 2 -3  tablespoons water
• 1⁄2 cup  extra old cheddar cheese

Directions

1. Cook the bacon until crispy in a large nonstick sauce pan at medium heat.
2. Add the mushrooms and onion.
3. Saute until golden.
4. Reduce heat, stir in red wine.
5. Add the carrots, zucchini, and broccoli.
6. Cover and simmer (stirring occasionally) until tender (I like these to have a little crunch left in them, but cook to the level of tender you like).
7. More wine or water can be added if required to prevent burning.
8. Remove from heat.
9. Mix the cornstarch with water (use more or less as required) until it forms a thin paste.
10. Stir the milk slowly into the pan with the cooked veggies.
11. Add the green onions, red pepper flakes and black pepper.
12. Return to a low heat and cook stirring frequently until the milk is hot but not boiling.
13. Add the cornstarch paste and cheese and stir until thickened.
14. Do not boil.
15. Meanwhile, cook the fettuccini as per package directions.
16. Drain well.
17. Toss the fettuccini with the creamy sauce and serve immediately.