carrots, onion, broccoli flowerets, cauliflowerets and frozen peas.

Stir-fry with a turner or large spoon 6 to 8 minutes, lifting and stirring

constantly, until vegetables are crisp-tender when pierced with a fork.

Stir the Alfredo sauce into the vegetable mixture. Cook over medium heat,

stirring constantly, until hot.

Drain the fettuccine in a strainer or colander. Stir the fettuccine into

the vegetable mixture. Serve with cheese.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

T(Cook):

0:15"

- - - - - - - - - - - - - - - - - -

Per serving: 443 Calories (kcal); 17g Total Fat; (34% calories from fat); 14g

Protein; 59g Carbohydrate; 40mg Cholesterol; 447mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3

Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: Dutch oven (about 4-quart size); 12-inch

skillet

Tip

To save time, substitute a 16-ounce bag of fresh vegetables for

stir-fry, available in the produce section of the supermarket, for

the vegetables in this recipe.

Many supermarkets carry fresh broccoli flowerets and

cauliflowerets already washed and ready to use. You'll find them

in the produce department.

Nutr. Assoc. : 3274 2495 0 986 902358 2512 0 2477 2130706543

Exported from MasterCook *

Pesto with Pasta

Recipe By

Serving Size : 4

Preparation Time :0:00

Betty Crocker - Cooking Basics Recipes