2 C. loose-pack frozen broccoli, green beans, pearl onions and red pepper (or California, oriental or Italian blend)

8 ounces dried spinach fettuccine or plain

2 ounces cream cheese, cut up

1/2 C. evaporated fat-free milk

1/4 C. grated parmesan cheese

1/2 tsp. finely shredded lemon peel

1/4 tsp. freshly ground black pepper

Dash ground nutmeg

 

Cook the mixed vegetables according to package directions, except omit any salt. drain and keep warm.

Cook the fettuccine according to package directions, except omit any oil or salt. drain fettuccine. return to pan. cover; keep warm. Add cooked vegetables, cream cheese, evaporated milk, parmesan cheese, lemon peel, pepper and nutmeg to pasta in pan. Heat through, tossing gently until cream cheese is melted and fettuccine is well coated. Serve immediately.