Pasta Primavera

Pasta Primavera

Enjoy this beautiful pasta dish featuring colorful veggies and a creamy sauce.

Prep Time

15

Minutes

Total Time

35

Minutes

Makes

4

servings

8
ounces uncooked fettuccine or linguine
1
tablespoon olive or vegetable oil
1
cup broccoli flowerets
1
cup cauliflowerets
2
medium carrots, thinly sliced (1 cup)
1
cup frozen green peas, rinsed to seperate
1
small onion, chopped (1/4 cup)
1
container (10 ounces) refrigerated Alfredo pasta sauce
1
tablespoon grated Parmesan cheese
  1. Cook fettuccine as directed on package.
  2. While fettuccine is cooking, heat oil in 12-inch skillet over medium-high heat. Cook broccoli, cauliflowerets, carrots, peas and onion in oil 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
  3. Stir in Alfredo sauce; heat through. Drain fettuccine. Stir fettuccine into sauce mixture; heat through. Sprinkle with cheese.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Think spring! Primavera is Italian for "spring," and dishes titled "à la primavera" usually contain fresh vegetables. Pasta primavera is the most popular dish in the primavera family.
Simplify
Too many veggies to chop? Take advantage of the precut vegetables in your supermarket's produce section.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 505
    • (Calories from Fat 260 ),
  • Total Fat 29 g
    • (Saturated Fat 15 g,),
  • Cholesterol 120 mg;
  • Sodium 400 mg;
  • Total Carbohydrate 52 g
    • (Dietary Fiber 6 g,
  • Protein 16 g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 1 Vegetable;
    • 1 High-Fat Meat;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.