I substituted spaghetti for the fettuccini (because that’s what was in the pantry) and added broccoli, carrots and snow peas. So I guess it would be better to call this 15 minute creamy spaghetti with mixed vegetables.
15 Minute Creamy Fettuccini
1 (8 oz.) package of cream cheese
3/4 cups Parmesan cheese
1/2 cup butter
3/4 cup milk
8 oz. fettuccini cooked and drained
In large saucepan stir together cream cheese, Parmesan, butter, and milk. Cook over low
heat until smooth. Add Fettuccini, toss lightly.
While I cooked the noodles in one pot, the vegetables were cooking in a second pot so it took a little extra time to chop vegies but still its a quick and delicious meal.
Cream cheese seems to last forever (if unopened). When it goes on sale for 99 cents I always buy several packages.
I served the fettuccini with garlic toast made from a day old hoagie (from work)
This recipe is VERY adaptable, sometimes I add shrimp or chicken.
I use the cheap shaker of Parmesan cheese in the recipe but I sprinkle the good stuff on top.
