March 26th, 2012
By LeeAnne Wright
Bring a large pot of water to a boil. Cook the fettuccine for 9 minutes or until it is al dente. (If you bite into a piece, there will be a pinhead of white uncooked starch in the middle.)
Meanwhile, in a bowl, whisk together the cream cheese, cornstarch and evaporated milk.
In a large, deep skillet over medium heat, melt butter. Add broccoli and sauté for 2 minutes. Add milk mixture to pan and bring to a boil; then reduce heat to simmer. Add peppers and garlic, continuing to simmer.
Drain pasta in a colander, reserving 1 cup cooking water.
Add pasta to the skillet, stirring to incorporate. Add shrimp, green onions and cheese. Cook over low heat, tossing pasta with tongs to combine, until sauce coats pasta and cheese is melted, 1 to 2 minutes.
Stir in reserved pasta cooking water a quarter cup at a time until sauce loosens. (The sauce may look rather thin but will gradually thicken as pasta is served.)
Divide pasta among 6 bowls and serve immediately.
326 calories, 9 g fat, 329 mg calcium, 463 mg sodium, 40 g carbohydrates, 4 g fibre, 19 g protein. High source of fibre. Excellent source of vitamins A, B12, C and D, calcium and selenium. Good source of iron