Rate & Review
Impress your friends and family with your "culinary expertise" by making this very simple and delicious Simple Green Salad with Pesto Vinaigrette.
Ingredients:
1/2 cup BUITONI Refrigerated All Natural Pesto with Basil
3 tablespoons balsamic or red wine vinegar
2 teaspoons Dijon mustard
1 bag (10 to 11 oz.) torn lettuce leaves, (or 8 cups)
1 large tomato, chopped
1 cup Italian-style croutons, (for topping)
Directions:
COMBINE pesto, mustard and vinegar in small bowl; whisk until smooth.
COMBINE lettuce, tomato and dressing in large bowl; toss well. Top with croutons.
Estimated Times:
Prep Time:
5
Cooking Time:
0
Cooling Time:
0
Servings:4
This recipe is:
In this recipe:
Review This Recipe
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Yummy!
AMY C from
Fullerton, CA
Better than I even thought it would be! Friends and family were impressed with my salad! So easy too!
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Fabulous
Christine from
Vancouver, WA
This is soooo wonderful! I served this along side an Italian dish and my husband and myself LOVED IT. I love pesto and this turned out SO good.
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EXCELLENT!
Christine Williams from
Fairfield, OH
I made this salad to accompany my lasagna and it was absolutely delicious! Lots of flavor and tastes like a real fancy salad. Great for company!
Nutrition Facts
Serving Size:
0
servings
Servings Per Recipe:
4
- Calories: 220
- Calories from Fat: 120
- Total Fat: 14g (21% of DV)
- Saturated Fat: 2.5g (12% of DV)
- Cholesterol: 5mg (2% of DV)
- Sodium: 440mg (18% of DV)
- Carbohydrates: 17g (6% of DV)
- Dietary Fiber: 4g (16% of DV)
- Sugars: 7g
- Protein: 7g
- Vitamin A: 80% of DV
- Vitamin C: 70% of DV
- Calcium: 15% of DV
- Iron: 15% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
Mmm! The mix of different vegetables and herbs, the creaminess of evaporated milk, and the combination of cheeses, make this Fettuccine Primavera dish the favorite of all. Take a bit of Italy home!
Ingredients:
1 package (9 ounces) BUITONI Refrigerated Fettuccine, prepared according to package directions, kept hot
3/4 cup water
1 cup broccoli florets
1/2 cup sliced carrots
1/2 cup red bell pepper strips
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup NESTLÉ® CARNATION® Evaporated Milk
1/2 cup chicken broth
1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1/2 cup (2 ounces) grated provolone cheese
1/8 teaspoon cayenne pepper
Freshly ground black pepper to taste
Directions:
HEAT water in medium saucepan to boiling. Add broccoli, carrots and bell pepper. Reduce heat to low; cook 5 to 7 minutes. Drain; set aside.
MELT butter in same saucepan over medium heat; stir in flour. Gradually add evaporated milk and chicken broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in Parmesan cheese, provolone cheese, cayenne and black pepper until cheese is melted. Toss with pasta. Add vegetables; stir to coat. Serve immediately.
NOTE: May substitute 1 pound frozen vegetables, cooked according to package directions, for fresh vegetables.
Estimated Times:
Prep Time:
20
Cooking Time:
10
Cooling Time:
0
Servings:4
This recipe is:
In this recipe:
Review This Recipe
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Fettuccine Primavera
Dianne Richter from
HAMILTON, ON
I love primavera dishes and this is the best!!! It has become a staple in our household.
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Very tasty
April Gabbard from
SHELBYVILLE, IN
I loved this recipe! It had all the right stuff and everyone enjoyed it!
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Great pasta
Elaine Allen from
ASHLAND, KY
I love pasta, and this recipe it so good. I try to cook healthy, so I used fat free chicken broth, and light cheese. The veggies in it are wonderful.
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Fettuccini Primavera
Paula Straughn from
Winfield, KS
I added some medium shrimp and all I can say is AWESOME!
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fettuccine primavera
ola tanner from
BRYAN, TX
very good. family enjoyed it and told me to do the dish again.
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FETTUCCINE PRIMAVERA
LYNNE KRIEGER from
YACOLT, WA
MY HUSBAND LOVED THIS RECIPE. IF HE HAD HIS WAY HE WOULD HAVE PASTA EVER DAY. I WILL PREPARE AGAIN AND AGAIN.
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Filling Fettuccine
Annette Witherspoon from
GEORGETOWN, TX
This is great & not hard to do at all. I made this the second time & divided it into several bowls & froze it. Now I have lunch at work.
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Fettuccine Primavera
tray s from
San Jose, CA
Great taste and so easy to make!
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Good, filling meal
Pamela Wilson from
Wheeling, WV
Easy to make. I substituted regular and spinach fettucine for refrigerated. Also, didn't have provolone so I substituted mozarella. It was very tasty.
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Fettuccine Primavera
Robin Rogers from
Amarillo, TX
We travel in our Travel Trailer alot. We meet people from all over the world.
I fixed dinner using this Fettuccine Primavera recipe and it was a huge success!
I added grilled chicken to the recipe and everyone loved it!
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Fettuccine Primavera
Sandy McRitchie from
Grand Forks, BC
Coming from Italian ancestry, we love pasta. As well we are semi-vegetarian so this meal fit our appetites superbly. It is appealing to the eye, delicious,and nutritious! What more could one ask for? Enjoy!
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Fettuccine primavera
linda tegarden from
kihei, HI
I would make this again.
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Fettuccine primavera
jennifer madison from
saginaw, MI
My family loves pasta so I tried this...I added shrimp to it and they loved it!
Nutrition Facts
Serving Size:
servings
Servings Per Recipe:
4
- Calories: 460
- Calories from Fat: 200
- Total Fat: 22g (34% of DV)
- Saturated Fat: 13g (67% of DV)
- Cholesterol: 110mg (37% of DV)
- Sodium: 560mg (24% of DV)
- Carbohydrates: 46g (15% of DV)
- Dietary Fiber: 3g (11% of DV)
- Sugars: 8g
- Protein: 22g
- Vitamin A: 70% of DV
- Vitamin C: 90% of DV
- Calcium: 40% of DV
- Iron: 15% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
Tuscan flavors will delight family and friends in this easy to make Pesto Chicken Flatbread Pizza. Great as a main dish or side dish to complement a meal.
Ingredients:
2 Tuscan-style flatbreads (about 3.5 ounces each)
1/4 cup BUITONI Refrigerated All Natural Reduced Fat Pesto with Basil
2/3 cup sautéed or cooked chicken breast strips
2 tablespoons shredded mozzarella cheese
1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
Directions:
PREHEAT oven to 375° F. Place flatbreads on baking sheet.
SPREAD pesto sauce evenly over each flatbread to within 1/2 inch of edge. Top each evenly with chicken, mozzarella cheese and Parmesan cheese.
BAKE for 8 to 10 minutes or until flatbread is crisp and cheese is melted.
Cooks Tip: Refer to your flatbread packaging to determine recommended bake temperature and time as each brand varies.
NOTE: Try substituting regular BUITONI Refrigerated Pesto with Basil.
Estimated Times:
Prep Time:
10
Cooking Time:
8
Cooling Time:
0
Servings:0
In this recipe:
Review This Recipe
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Simple & Outstanding
Debra Craig from
United States
After eating this at BJs Restaurant, I was looking for a recipe for home. This was very close. I just added sliced tomatoes and upped the temperature to 425. This will now become a regular dish in our household.
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Favorite Pizza!
S from
We love any kind of pizza, but this is now our favorite! Love using Buitoni's Pesto instead of pizza sauce. I chopped the chicken up. You can also use regular pizza crust, but need to double the recipe.
Nutrition Facts
Serving Size:
2
flatbread pizzas, 4 servings total
Servings Per Recipe:
0
- Calories: 270
- Calories from Fat: 100
- Total Fat: 12g (18% of DV)
- Saturated Fat: 4g (19% of DV)
- Cholesterol: 35mg (12% of DV)
- Sodium: 490mg (21% of DV)
- Carbohydrates: 23g (8% of DV)
- Dietary Fiber: 2g (6% of DV)
- Sugars: 5g
- Protein: 16g
- Vitamin A: 4% of DV
- Vitamin C: 0% of DV
- Calcium: 20% of DV
- Iron: 8% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
Abuelita Molten Cakes are elegantly perfect for that special entertaining occasion when you want a WOW factor! Serve with ice cream and fresh berries.
Ingredients:
Nonstick cooking spray
1/4 cup all-purpose flour
1 teaspoon baking powder
3 tablets (90 g each) NESTLÉ ABUELITA Chocolate, chopped
1/4 cup (1/2 stick) butter
3 tablespoons milk
2 large eggs
1 teaspoon vanilla extract
Vanilla ice cream
Fresh berries
Directions:
PREHEAT oven to 425° F. Grease four 6-ounce ramekins or custard cups with nonstick cooking spray.
MIX flour and baking powder in small bowl; set aside.
MELT Abuelita, butter and milk in medium saucepan over medium heat; stir well until chocolate is melted. Add flour mixture to chocolate mixture; stir until combined. Let cool to room temperature.
BEAT in eggs one at a time, beating well after each addition. Stir in vanilla extract. Pour batter evenly into prepared ramekins. Place ramekins on baking sheet.
BAKE on center oven rack for 11 to 12 minutes or until puffed and center still moves slightly (center will be molten and runny). Cool for 2 minutes. Run knife around edges to loosen and invert onto dessert plates. Serve immediately with ice cream and fresh berries.
Estimated Times:
Prep Time:
15
Cooking Time:
16
Cooling Time:
10
Servings:4
Review This Recipe
-
delish!!
barbara perez from
jersey city, nj
Made these this morning and they tasted great. Very fast and easy to make.
Nutrition Facts
Serving Size:
Servings Per Recipe:
4
*Percent Daily Values are based on a 2,000 calorie diet.