Italian Vegetable Creamy Fettuccine

iVillage Member
Registered: 08-02-2004
Italian Vegetable Creamy Fettuccine
1
Sun, 11-14-2004 - 3:10am
Hi

I wanted to make sure that this was SBD friendly. Is the cornstarch okay?

Thanks

LeeAnne


Ingredients:

1 pkg. (9 oz.) Whole Wheat Fettuccine, cooked, drained and kept warm

1 tablespoon olive oil

2 cups broccoli florets

1 cup diagonally sliced celery

1 large onion, cut into wedges

2 cloves garlic, finely chopped

3/4 teaspoon crushed, dried basil

1 can (12 fl. oz.) CARNATION Evaporated Fat Free Milk

3 tablespoons grated Parmesan cheese

1/8 teaspoon ground white pepper

2 tablespoons cornstarch

3/4 cup chicken broth

1 cup thinly sliced red bell pepper strips

Grated Parmesan cheese, (optional)

Directions:

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.

COMBINE cornstarch and small amount of broth in small bowl; add to skillet. Gradually stir in remaining broth and bell pepper. Cook over medium heat, stirring constantly, until sauce is thickened and vegetables are tender (do not boil). Serve over pasta. Sprinkle with cheese

iVillage Member
Registered: 04-01-2004
Sun, 11-14-2004 - 8:29am
Yes, small amounts of cornstarch are okay as a thickener.
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