Pasta Primavera

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

  • Prep Time 15 min
  • Total Time 35 min
  • Servings 4

Ingredients

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.

Expert Tips

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.

Too many veggies to chop? Take advantage of the precut vegetables in your supermarket's produce section.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
505
(
Calories from Fat
260 ),
% Daily Value
Total Fat
29 g
29 %
(Saturated Fat
15 g,
15 %
),
Cholesterol
120 mg
120 %;
Sodium
400 mg
400 %;
Total Carbohydrate
52 g
52 %
(Dietary Fiber
6 g
6 %
),
Protein
16 g
16 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
16%;
Calcium
24%;
Iron
18%;
Exchanges:
3 Starch; 1 Vegetable; 1 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.