Spring Vegetable Fettuccine Recipe

Ingredients

1

package (9 oz) refrigerated fettuccine

1

cup half-and-half

1

container (5 oz) garlic-and-herb spreadable cheese

1/2

teaspoon garlic salt

1

bag (1 lb) frozen baby peas, carrots, pea pods and corn (or other combination), thawed and drained

Freshly ground pepper, if desired

Preparation

Cook and drain fettuccine as directed on package.

Meanwhile, in 12-inch nonstick skillet, heat half-and-half to boiling over medium heat. Stir in cheese and garlic salt. Cook, stirring constantly, until cheese is melted and mixture is smooth.

Stir in vegetables. Cook about 7 minutes, stirring occasionally, until vegetables are tender. Serve over fettuccine. Sprinkle with pepper.

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