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Fettuccine Primavera

 39 Ratings
8 Comments
  • Prep Time 15 min
  • Total Time 25 min
  • Servings 4
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Restaurant fettuccine? Here's the secret to getting homemade pasta with creamy sauce on your table in less than 30 minutes.

Ingredients

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 frozen sweet peas, rinsed to separate
1
oz shaved Parmesan cheese

Directions

  • 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.

Expert Tips

Look for refrigerated Alfredo sauce next to the fresh pasta.

Use linguine or spaghetti for the fettuccine.

If you're counting calories and fat, purchase "light" Alfredo sauce.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
570
Calories from Fat
280
% Daily Value
Total Fat
31g
48%
Saturated Fat
16g
82%
Trans Fat
1g
Cholesterol
120mg
40%
Sodium
780mg
33%
Total Carbohydrate
54g
18%
Dietary Fiber
5g
21%
Sugars
7g
Protein
18g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
30%
30%
Calcium
30%
30%
Iron
20%
20%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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