Fettuccine With Spring Vegetables

Name: Fettuccine With Spring Vegetables
Ingredients: 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

13 ingredients

2 steps

Ingredients

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

Directions

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.