Easy Vegetable Noodles

I recently made this recipe to use as a side dish with meatloaf.   It’s very easy to make using help from the grocery store.  You can always make your own versions of just about everything if you prefer.  Personally, I could have lived without the meat loaf and just eaten this but the meat eater in the house would have objected.  It’s delish!

I used light or fat-free products where I could.  Any package of frozen veggies will work, I think, so use your favorites.  I used a stir fry combo of snap peas, carrots, mushrooms, and onions.

Easy Vegetable Noodles

1 (9 oz) pkg of refrigerated fettuccine
1 cup half and half (I used fat free)
1 (5 oz) container garlic and herb spreadable cheese (I used light)
1/2 tsp garlic salt
1 (1 lb) bag frozen vegetable combo, your choice, thawed and drained

Cook fettuccine as directed on the package.

While the noodles are cooking, in a large skillet, heat the half and half to boiling over medium heat. Stir in the spreadable cheese and the garlic salt. Cook, stirring constantly, until the cheese is melted and the whole mixture is smooth.

Stir in the thawed and drained veggies and cook until the veggies are tender and warmed through completely.

At this point you can serve over the fettuccine or mix the fettuccine into the sauce and veggies in the pan. I mixed mine into the sauce in the pan.

Makes 4 servings.

Happy Cooking!