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Pasta Primavera

Pasta Primavera
  • Prep 15 min
  • Total 35 min
  • Servings 4
Enjoy this beautiful pasta dish featuring colorful veggies and a creamy sauce.
Updated May 16, 2005

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 separate
  • 1 small onion, chopped (1/4 cup)
  • 1 container (10 ounces) refrigerated Alfredo pasta sauce
  • 1 tablespoon grated Parmesan cheese

Steps

  • 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.

  • 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 Facts

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