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Summary

• Difficulty:
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Yield: Serves: 4
• 144 people call this recipe a favorite
• Rating: (0 ratings)

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Ingredients

• 8 oz. uncooked fettuccine
• 2 cups broccoli florets
• 1 cup thinly sliced carrots
• 1 large red bell pepper, cut into 1/2-inch pieces
• 2/3 cup half-and-half or milk
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 cups (8 oz.) Sargento® Fancy Shredded 6 Cheese Italian Cheese, divided
• 1/4 cup chopped fresh basil or 2 tsp. dried basil

Directions

1. Cook pasta according to package directions. Add broccoli, carrots and red bell pepper; return to a boil. Boil 2 minutes or until pasta is cooked and vegetables are crisp-tender. Drain pasta and vegetables.
2. Return to pot with half-and-half, salt and pepper. Cook over low heat 2 minutes or until sauce coats pasta and vegetables, tossing constantly. Remove from heat; toss with 1 cup cheese.
3. Transfer to four warm plates; sprinkle with remaining cheese. Sprinkle with basil and additional pepper.

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