Wednesday, December 4, 2013


2 tbsp butter
1/2 cup broccoli florets
1/2 cup thinly sliced carrot
1/4 cup red bell pepper
1 garlic clove, minced
1 can (10 3/4-oz) condensed broccoli cheese soup
1 cup milk
1/4 cup grated Parmesan cheese
3 cups hot cooked fettuccine (about 8-oz before cooking)
Red bell pepper strips for garnish
Fresh basil for garnish, if desired

In a 10-inch skillet over medium heat, melt the butter; cook broccoli, carrot, bell pepper, and garlic until crisp-tender, stirring often.

Stir in the soup, milk, and cheese; heat to boiling.  Reduce the heat to low and cook 5 minutes, stirring occasionally.  Pour the soup mixture over the well-drained fettuccine and toss to coat.

Garnish with the bell pepper strips and the basil, if desired.

Serves 3 to 4

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