Garden Fettuccini

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 16 ounces fettuccine pasta
• 1 large onion, minced
• 1 lb mushroom, sliced thinly
• 3 slices bacon, finely chopped
• 1/3 cup dry red wine
• 1 cup chopped green onion
• 1 cup thinly sliced carrot
• 1 cup thinly sliced zucchini
• 1 cup broccoli floret
• 2 cups milk (i use 2% rather than whole)
• 1/8 teaspoon crushed red pepper flakes
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch
• 2 -3 tablespoons water
• 1/2 cup extra old cheddar cheese

Recipe

• 1 cook the bacon until crispy in a large nonstick sauce pan at medium heat.
• 2 add the mushrooms and onion.
• 3 saute until golden.
• 4 reduce heat, stir in red wine.
• 5 add the carrots, zucchini, and broccoli.
• 6 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).
• 7 more wine or water can be added if required to prevent burning.
• 8 remove from heat.
• 9 mix the cornstarch with water (use more or less as required) until it forms a thin paste.
• 10 stir the milk slowly into the pan with the cooked veggies.
• 11 add the green onions, red pepper flakes and black pepper.
• 12 return to a low heat and cook stirring frequently until the milk is hot but not boiling.
• 13 add the cornstarch paste and cheese and stir until thickened.
• 14 do not boil.
• 15 meanwhile, cook the fettuccini as per package directions.
• 16 drain well.
• 17 toss the fettuccini with the creamy sauce and serve immediately.