
Fettuccine Primavera
Mmm! The mix of different vegetables and herbs, the creaminess of evaporated milk, and the combination of cheeses, make this Fettuccine Primavera dish the favorite of all. Take a bit of Italy home!
nutritional facts
Ready in
30
mins
Preparation
20
mins
Directions:
HEAT water in medium saucepan to boiling. Add broccoli, carrots and bell pepper. Reduce heat to low; cook 5 to 7 minutes. Drain; set aside. MELT butter in same saucepan over medium heat; stir in flour. Gradually add evaporated milk and chicken broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in Parmesan cheese, provolone cheese, cayenne and black pepper until cheese is melted. Toss with pasta. Add vegetables; stir to coat. Serve immediately.
NOTE: May substitute 1 pound frozen vegetables, cooked according to package directions, for fresh vegetables.
https://www.buitoni.com/pasta-recipes/122271/fettuccine-primavera
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Fettuccine Primavera
Nutritional Information
Calories 460 | |
Calories from Fat 190 | |
Total Fat 21g | 33% |
Saturated Fat 13g | 64 % |
Cholesterol 95mg | 32 % |
Sodium 640mg | 27 % |
Carbohydrate 47g | 16 % |
Dietary Fiber 4g | 15 % |
Sugars 8g | |
Protein 20g | |
Vitamin A | 70% |
Vitamin C | 90% |
Calcium | 35% |
Iron | 8% |