Meatless Meal
Fettuccine Alfredo
Roasted Broccoli and Carrots
Beverage Recommendation
Kul Mocks Craft Mocktails
Ingredients
- 2 (9-oz) pkg refrigerated fettuccine
- ¼ cup butter
- 3 Tbsp all purpose flour
- 2½ cups milk
- 1 tsp garlic powder
- 3 cups freshly shredded Parmesan cheese
Instructions
- Cook pasta according to package directions; keep warm.
- Meanwhile, melt butter in a large Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 2 minutes.
- Stir in milk and garlic powder; cook, whisking constantly, until mixture is thickened and bubbly.
- Remove from heat; whisk in cheese until melted. Add pasta to cream mixture, toss.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli florets
- 1 (16-oz) pkg baby carrots
- 3 Tbsp olive oil
- 1 Tbsp Italian seasoning
Side Dish Instructions
- Preheat oven to 400°F. Toss together all ingredients on a large rimmed baking sheet. Spread in a single layer. Bake 20 minutes or until vegetables are browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
592
|
103
|
695
|
| Fat (g) | 27 | 7 | 34 |
| Sat. Fat (g) | 15 | 1 | 16 |
| Protein (g) | 31 | 2 | 33 |
| Carb (g) | 56 | 9 | 65 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 1149 | 62 | 1211 |
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