Garden Fettuccini

"This fettuccini has lots of veggies served up in a creamy with a hint of bacon sauce."
 
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Ready In:
50mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • Cook the bacon until crispy in a large nonstick sauce pan at medium heat.
  • Add the mushrooms and onion.
  • Saute until golden.
  • Reduce heat, stir in red wine.
  • Add the carrots, zucchini, and broccoli.
  • Cover and simmer (stirring occasionally) until tender (I like these to have a little crunch left in them, but cook to the level of tender you like).
  • More wine or water can be added if required to prevent burning.
  • Remove from heat.
  • Mix the cornstarch with water (use more or less as required) until it forms a thin paste.
  • Stir the milk slowly into the pan with the cooked veggies.
  • Add the green onions, red pepper flakes and black pepper.
  • Return to a low heat and cook stirring frequently until the milk is hot but not boiling.
  • Add the cornstarch paste and cheese and stir until thickened.
  • Do not boil.
  • Meanwhile, cook the fettuccini as per package directions.
  • Drain well.
  • Toss the fettuccini with the creamy sauce and serve immediately.

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RECIPE SUBMITTED BY

I'm a retired IT professional who enjoys cooking and trying new recipes...
 
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