- 4
- 15 mins
- 30 mins
Ingredients
- 1 lb Fettuccine
- 1 tsp olive oil
- 2 cups frozen bell pepper
- 2 cups frozen French-cut green beans
- 3 cups frozen broccoli florets
- 2 cups frozen petite peas
- 1 cup heavy (whipping) cream
- 1/4 cup (3 ounces) freshly grated Parmesan Cheese
- Salt and freshly ground black pepper to taste
Preparation
Step 1
Cook the pasta to package directions.
As soon as the pasta is added to the boiling water, heat the oil in a large saute pan over medium high heat. Add the bell pepper strips and cook for 2 minutes. Add the green beans and cook for about 4 minutes.
Meanwhile, when the pasta is halfway done, about 6 minutes into the cooking time, add the broccoli florets to the pot with the pasta. About 2 minutes before the pasta is done, add the peas to the pot with the pasta.
Add the cream to the pepper strips and green beans, reduce the heat to medium and cook until cream starts to thicken, 3 to 4 minutes. Add 1/2 cup of the cheese and salt and pepper to taste and stir to combine. Remove from the heat.
Drain the pasta and vegetables and transfer to a large bowl. Add the cream and vegetable mixture and toss to combine. Sprinkle the remaining cheese over the top and serve immediately.