Fettuccine Primavera

Fettuccine Primavera

Restaurant fettuccine? Here's the secret to getting homemade pasta with creamy sauce on your table in less than 30 minutes.

Prep Time

15

Minutes

Total Time

25

Minutes

Makes

4

servings

8
oz uncooked fettuccine
1
tablespoon olive or vegetable oil
1
cup fresh broccoli florets
1
cup fresh cauliflower florets
2
medium carrots, thinly sliced (1 cup)
1
small onion, chopped (1/4 cup)
1
container (10 oz) refrigerated Alfredo pasta sauce
1/4
cup milk
1
tablespoon Dijon mustard
1
cup Green Giant™ Steamers™ frozen sweet peas, rinsed to separate
1
oz shaved Parmesan cheese
  1. Cook and drain fettuccine as directed on package.
  2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add broccoli, cauliflower, peas, carrots and onion; cook 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
  3. Stir Alfredo sauce, milk, mustard and peas into vegetable mixture; cook until hot. Stir in fettuccine; heat through. Top with cheese.
Makes 4 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
Look for refrigerated Alfredo sauce next to the fresh pasta.
Substitution
Use linguine or spaghetti for the fettuccine.
Health Twist
If you're counting calories and fat, purchase "light" Alfredo sauce.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 570
    • (Calories from Fat 280),
  • Total Fat 31g
    • (Saturated Fat 16g,
    • Trans Fat 1g),
  • Cholesterol 120mg;
  • Sodium 780mg;
  • Total Carbohydrate 54g
    • (Dietary Fiber 5g,
    • Sugars 7g),
  • Protein 18g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 5 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.