This hearty Fettuccine with Winter Vegetables is a comforting weeknight dinner that balances creamy richness with fresh, earthy flavors. The dish features tender carrots and broccoli tossed with savory Canadian bacon in a luxurious sauce made from low-fat milk, sour cream, and Dijon mustard. The addition of sharp Parmesan cheese adds a salty depth that ties all the ingredients together. Perfect for busy evenings, this meal comes together quickly using simple pantry staples. The vegetables retain a pleasant crunch, providing a nice textural contrast to the soft pasta and smooth sauce. It’s a satisfying, home-style Italian-inspired recipe that feels indulgent yet remains relatively light. Serve immediately with crusty bread to soak up every last drop of the creamy sauce.
Fettuccine With Winter Vegetables
Description
This hearty Fettuccine with Winter Vegetables is a comforting weeknight dinner that balances creamy richness with fresh, earthy flavors. The dish features tender carrots and broccoli tossed with savory Canadian bacon in a luxurious sauce made from low-fat milk, sour cream, and Dijon mustard. The addition of sharp Parmesan cheese adds a salty depth that ties all the ingredients together. Perfect for busy evenings, this meal comes together quickly using simple pantry staples. The vegetables retain a pleasant crunch, providing a nice textural contrast to the soft pasta and smooth sauce. It&# 226;ÂÂs a satisfying, home-style Italian-inspired recipe that feels indulgent yet remains relatively light. Serve immediately with crusty bread to soak up every last drop of the creamy sauce.Ingredients
Directions
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Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente.
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During the last 5 minutes of pasta cooking, add broccoli and carrots to the boiling water to blanch.
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In a large skillet, cook diced Canadian bacon over medium heat until lightly browned.
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Drain pasta and vegetables, reserving 1 cup of pasta water before draining completely.
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In a small saucepan, whisk together milk, sour cream, Dijon mustard, salt, pepper, and half of the Parmesan cheese.
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Place saucepan over medium-low heat and stir gently until the sauce is heated through and smooth.
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Add drained pasta and vegetables to the skillet with the bacon.
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Pour the sauce over the pasta and vegetables, tossing gently to coat evenly.
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Add reserved pasta water a little at a time if the sauce is too thick, until desired consistency is reached.
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Serve immediately, topped with the remaining Parmesan cheese.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 28.7kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1299.7mg55%
- Total Carbohydrate 6.2g3%
- Dietary Fiber 1.7g7%
- Sugars 2.5g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegetarian version, omit the Canadian bacon and add 1 cup of corn kernels to the pasta at the end for sweetness and texture.
Cut carrots into thin diagonal slices (about 1/4 inch thick) to ensure they cook evenly with the broccoli.
Do not boil the sauce after adding sour cream to prevent curdling; keep heat low and stir constantly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.
