Fettuccine Alfredo with Peas and Carrots

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon butter 
• 2 cups carrots diagonally sliced ( 5 medium)
• 1 tablespoon cornstarch 
• 2 cups half-and-half fat-free
• 12 ounces fettuccine barilla uncooked
• 2  garlic cloves minced
• 1 cup green onions chopped ( 8)
• 1.5 cups parmigiano-reggiano cheese grated
• 2 cups peas green frozen thawed
• 0.3 teaspoon salt 
• 0.5 cup vegetable broth 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain and place in a large bowl.
2. While pasta cooks, melt butter in a large nonstick skillet over medium heat.
3. Add carrot, and saut 1 minute.
4. Add broth, and bring to a simmer; cover and cook 5 minutes.
5. Add green onions; cover and simmer 2 minutes. Uncover and simmer 4 minutes or until almost all liquid is absorbed.
6. Add peas; cook 2 minutes.
7. Remove from heat; add to pasta.
8. Combine half-and-half and cornstarch in a small saucepan over medium-low heat, stirring with a whisk. Bring to a simmer, and cook 2 minutes or until slightly thickened, stirring frequently.
9. Remove from heat; add garlic and next 3 ingredients, stirring until cheese melts.
10. Pour over pasta and vegetables; toss to combine.