12 oz. uncooked fettuccine
1 tsp. butter
2 c. diagonally sliced carrots
1/3 c. vegetable broth
1 c. chopped green onions (about 8)
2 c. frozen green peas, thawed
2 c. fat-free half and half
1 tbsp. cornstarch
2 minced garlic cloves
1/4 tsp. salt
1/4 tsp. black pepper
1-1/2 cups grated Parmesan and Reggiano cheese

Cook pasta as directed. Drain, place in large bowl.

In large skillet over medium heat, melt butter, add carrots, saute 1 minute. Add broth, bring to simmer for 5 minutes. Add green onions, cover, simmer 2 minutes. Uncover, simmer 4 minutes or until almost all liquid is absorbed. Add peas, cook 2 minutes. Remove from heat, add to pasta.

In small saucepan, combine half and half and cornstarch over medium-low heat, stir with a whisk. Bring to simmer for 2 minutes or until slightly thickened, stirring frequently. Remove from heat, add garlic and next 3 ingredients, stirring until cheese melts. Pour over pasta and veggies. Toss to combine.

308 calories per serving. 6.4 grams of fat, saturated 3.6 grams.

Submitted by: Sherry Monfils