Italian Vegetable Creamy Fettuccine

By dcarriger56

Ingredients

• 1 ( 12-OUNCES) PACKAGE DRIED FETTUCCINE, COOKED, DRAINED, KEPT WARM
• 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
• 2 CUPS BROCCOLI FLORETS
• 1 CUP DIAGON ALLY SLICED CELERY (2 LARGE RIBS)
• 1 LARGE ONION, CUT IN WEDGES
• 2 CLOVES GARLIC, MINCED
• 3/4 TEASPOON CRUSHED, DRIED BASIL
• 1 (12-OUNCES) CAN NESTLE CARNATION EVAPORATED MILK
• 3 TABLESPOONS FRESHLY GRATED PARMESAN CHEESE
• 1/8 TEASPOON GROUND WHITE PEPPER
• 2 TABLESPOONS CORNSTARCH
• 3/4 CUP VEGETABLE BROTH
• 1 CUP THINLY SLICED RED BELL PEPPER STRIPS(1 LARGE)
• 1/2 CUP LOOSE-PACK FROZEN PEAS
• FRESHLY GRATED PARMESAN CHEESE (OPTIONAL)

Preparation

Step 1

1. hEST 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; gRADUALLY STIR IN REMINING BROTH, BELL PEPPER AND PEAS. cOOK OVER MEDIUM HEAT, STIRRING CONSTANTLY UNTIL SAUCE IS THICKENED AND VEGETABLE ARE TENDER (DO NOT BOIL) SERVE OVER PASTA SPRINKLE WITH CHEESE.