Spring Vegetable Fettuccine

 

1

package (9 oz) refrigerated fettuccine

1

cup fat-free half-and-half

2 1/2

ounces or 1/2 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

• 1 Cook and drain fettuccine as directed on package.
• 2 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.
• 3 Stir in vegetables. Cook about 7 minutes, stirring occasionally, until vegetables are tender. Serve over fettuccine. Sprinkle with pepper.