A few years ago my mom received a similar recipe from my aunt; who made it for dinner that night. Ever since then it’s been a staple in my family’s bi-weekly dinner rotation. This dish is very versatile as I sometimes add shrimp or chicken to the dish for some added protein. It’s quick and easy to make, filled with high fiber veggies and looses all the high fat from any cheese that usually goes into a cream sauce.
Bon Appétit
INGREDIENTS:
• 1 lbs of fettuccine noodles (high fiber)
• 8 oz of baby bella mushrooms; sliced
• 1 cup yellow bell pepper; sliced
• 1 cup red bell pepper; sliced
• 2 cups of broccoli florets
• 2 cups of cauliflower florets
• ¼ cup of olive oil
• 1 pint of heavy cream
• 4 tablespoons plain bread crumbs
• 1 tablespoon Vegeta* or seasoned salt
• 1 tablespoon chopped scallions; whites only
In a large pot; boil salted water and cook the noodles per package instructions until they are al dente. Set noodles aside.
In a large skillet, heat up ¼ cup of olive oil under medium heat. Once the pan is warm add the yellow peppers, red peppers, broccoli, and cauliflower florets. Sauté the veggies for 5 minutes until the veggies are halfway soft. Add the mushrooms to the mix and sprinkle in 1 tablespoon of Vegeta/Seasoned Salt. Continue to sauté the veggies until that they soft but not mushy; about another 5 minutes. Lower the temperature of the heat to low.
While the veggies are sautéing, open your pint of heavy cream and to it add 4 tablespoons of plain bread crumbs and the 1 tablespoon of scallions; mix together quickly with a fork to incorporate the mixture together.
Once the vegetables have been softened up; quickly add the heavy cream sauce to the vegetables and mix everything together. Increase the heat back to a medium and bring the sauce to a simmer; stir occasionally.
Once the sauce has been brought to a simmer; turn of the heat and serve the sauce over
