Prep time 10 min.

Cook time 20 min.


1 Tbsp. olive oil

4 cloves garlic, minced

3 1/2 cups College Inn® Garden Vegetable Broth

8 oz. dry fettuccine pasta, broken in half

4 oz. low-fat cream cheese, cut into chunks

2 large carrots, shaved into strips with vegetable peeler 

8 oz. asparagus cut into 2-inch pieces (about 1 cup), or zucchini cut into 1/4-inch sticks

1 small red bell pepper sliced into thin strips

Freshly ground black pepper, optional


Lemon-Basil Pesto

1/4 cup shredded Parmesan cheese

1/4 cup toasted pine nuts or slivered almonds

Grated zest of 1 lemon

2 Tbsp. thinly sliced basil leaves


  1. Heat oil in a large saucepan over medium heat; cook garlic 30 seconds, stirring constantly. Add broth; bring to a boil. Stir in fettuccine; return to a boil then reduce heat to medium. Cook at a low boil, stirring frequently, until pasta is al dente, about 2 minutes less than package directs. Meanwhile, for Pesto, mix together cheese, nuts, lemon zest and basil in a small bowl; set aside.

  2. Stir in cream cheese to pasta and continue cooking over medium heat until nearly melted. Add vegetables. Cover and cook 2 minutes. Remove from heat and let stand covered 3 to 4 minutes for vegetables to steam.

  3. Before serving, stir pasta and thin sauce with 2 to 3 Tbsp. additional broth, if desired. Sprinkle pasta with Lemon-Basil Pesto. Season to taste with pepper, if desired.

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