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Broccoli Fettuccini

Broccoli Fettuccini

A delicious vegetarian pasta dish that everyone will love!
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Serves 6

  • 7 1/2 cups Pictsweet frozen Baby Broccoli Florets
  • 1 cup Pictsweet frozen Chopped Onions
  • 1 cup Pictsweet frozen Sliced Mushrooms
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 1 1/2 cups sour cream
  • 1 teaspoon dried basil leaves
  • 1 teaspoon parsley flakes
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 pkg. (16 oz.) Fettuccini pasta, cooked
  • 1/2 cup Cheddar cheese, shredded


Cook broccoli according to package directions and drain. In a large skillet, saute onions, mushrooms and garlic in oil. Stir in chicken broth and bring mixture to a boil. Boil for 2 minutes. Reduce heat; add cooked broccoli and remaining ingredients, except cheese. Cook until thoroughly heated. Pour over cooked fettuccini and top with cheese.

Nutritional Info

  • Serving Size: Serves 6
  • Calories: 510
  • Total Fat: 17g
  • Cholesterol: 50mg
  • Sodium: 370mg
  • Total Carbohydrates: 66g
  • Dietary Fiber: 5g
  • Protein: 17g

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