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Fettuccine Primavera

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Fettuccine Primavera
  • Prep 15 min
  • Total 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.
Updated Oct 6, 2008

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Look for refrigerated Alfredo sauce next to the fresh pasta.
  • tip 2
    Use linguine or spaghetti for the fettuccine.
  • tip 3
    If you're counting calories and fat, purchase "light" Alfredo sauce.

Nutrition

570 Calories, 31g Total Fat, 18g Protein, 54g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
570
Calories from Fat
280
Total Fat
31g
48%
Saturated Fat
16g
82%
Trans Fat
1g
Cholesterol
120mg
40%
Sodium
780mg
33%
Potassium
430mg
12%
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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