Cheesy Pasta Primavera Recipe

Ingredients

• 3 cups uncooked Fettuccine Alfredo
• 2 cups frozen broccoli, beans
• 20 baby carrots, cut into quarters lengthwise
• 1 teaspoon crushed garlic
• 1 can (12 ounces) reduced fat evaporated milk (2%)
• ½ cup milk
• 1 tablespoon cornstarch
• ½ teaspoon salt
• 1 cup reduced fat shredded cheese (you can use an Italian cheese blend mozzarella, gouda, parmesan..)
• 2 teaspoons butter, cut into little bits

Method

1. Cook the pasta for 8 to 10 minutes.
2. Meanwhile, combine the broccoli, asparagus, carrots, beans and garlic in the slow cooker.
3. In a bowl, combine the evaporated milk, milk, cornstarch, salt and cheese.
4. Transfer the pasta to the slow cooker, stir in the milk mixture and dollop with the bits of butter.
5. Cook on low for 3 to 4 hours, until the pasta and vegetables are tender.

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