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Fettuccine with winter vegetables

Yield: 4 Servings

Ingredients:

• 12 oz Fettuccine
• 2 c Broccoli flowerets & stems
• 2 Carrots lg
• 1/4" diag slices
• 1/2 c Milk low-fat
• 1/3 c Sour cream reduced-fat
• 1 1/2 tb Dijon mustard country-style
• 1/4 ts Salt
• 1/4 ts Pepper
• 1/4 c Parmesan cheese grated
• 4 oz Canadian bacon

Instructions:

chopped 1. Cook pasta according to package directions. Add broccoli and carrots for last 5 minutes. 2. Meanwhile whisk together milk sour cream mustard salt pepper and half of Parmesan cheese in small saucepan. Place over medium-low heat stirring to heat through. 3. Drain pasta. Toss with the sauce bacon and the remaining Parmesan cheese in a serving bowl.

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