Fettuccine Alfredo With Peas And Carrots

• 12 ounces uncooked fettuccine
• 1 teaspoon butter
• 2 cups diagonally sliced carrot (about 5 medium)
• 1/2 cup vegetable broth
• 1 cup chopped green onions (about 8)
• 2 cups frozen green peas, thawed
• 2 cups fat-free half-and-half
• 1 tablespoon cornstarch
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups grated Parmigiano-Reggiano cheese

1. Cook pasta according to package directions, omitting salt and fat; drain and place in a large bowl.
2. While pasta cooks, melt butter in a large nonstick skillet over medium heat. Add carrot, and saute 1 minute. Add broth, and bring to a simmer; cover and cook 5 minutes. Add green onions; cover and simmer 2 minutes. Uncover and simmer 4 minutes or until almost all liquid is absorbed. Add peas; cook 2 minutes. Remove from heat; add to pasta.
3. Combine half-and-half and cornstarch in a small saucepan over medium-low heat, stirring with a whisk. Bring to a simmer, and cook 2 minutes or until slightly thickened, stirring frequently. Remove from heat; add garlic and next 3 ingredients, stirring until cheese melts. Pour over pasta and vegetables; toss to combine.

fettuccine, butter, carrot, vegetable broth, green onions, frozen green peas, cornstarch, garlic, salt, freshly ground black pepper, cheese

Taken from www.myrecipes.com/recipe/fettuccine-alfredo-with-peas-carrots (may not work)