Fettuccine pasta and a variety of fresh vegetables are topped with mozzarella cheese in this quick vegetarian recipe.
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8 ounces uncooked dried fettuccine
2 tablespoons Land O Lakes® Butter
1 (16-ounce) package pre-cut fresh stir-fry vegetables, cut into bite-sized pieces
1/2 teaspoon finely chopped fresh garlic
1 tablespoon chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
1 cup shredded mozzarella cheese
*Substitute 1 teaspoon dried basil leaves.
Cook fettuccine according to package directions. Drain.
Melt butter in 10-inch skillet until sizzling; add vegetables and garlic. Cook over medium heat, stirring occasionally, 4-5 minutes or until vegetables are crisply tender. Stir in basil, salt and pepper. Add cooked fettuccine and cheese. Continue cooking, stirring occasionally, 3-5 minutes or until cheese is melted.
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