Fettuccine With Spring Vegetables

• 3 tablespoons brummel & brown spread
• 10 ounces mushrooms sliced
• 1 red bell pepper medium, thinly sliced
• 1 clove garlic finely chopped
• 1 cup green peas frozen
• 1 cup fat free reduced sodium chicken broth
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 8 ounces fettuccine, cook and drain
• 1 tablespoon loosely packed fresh basil leaves cut into thin strips
• 1 tablespoon grated Parmesan cheese

1. Melt Brummel & Brown(R) Spread in 12-inch skillet over medium heat and cook mushrooms and red pepper, stirring occasionally, 4 minutes or until vegetables are crisp-tender. Add garlic and cook 30 seconds. Stir in peas, broth, lemon juice, lemon peel, salt and black pepper. Bring to a boil over high heat. Cook 2 minutes or until peas are tender.
2. To serve, toss hot fettuccine with vegetable mixture, then sprinkle with fresh basil and Parmesan cheese.

brummel brown spread, mushrooms, red bell pepper, garlic, green peas, chicken broth, lemon juice, lemon, salt, ground black pepper, basil, parmesan cheese

Taken from www.yummly.com/recipe/Fettuccine-with-spring-vegetables-303627 (may not work)