Fettuccine Primavera

Fettuccine Primavera
Makes:
4
Prep Time:
20
minutes
Total Time:
30
minutes
based on 13 reviews
2

Dietary Considerations:

Low Sodium
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!

In this recipe:

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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.


Reviews:

Review This Recipe

Fettuccine Primavera

 Star(s)

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!

Read More Reviews

Review This Recipe
  •  Star(s)

    Fettuccine Primavera

    Dianne Richter from HAMILTON, ON

    I love primavera dishes and this is the best!!! It has become a staple in our household.

  •  Star(s)

    Very tasty

    April Gabbard from SHELBYVILLE, IN

    I loved this recipe! It had all the right stuff and everyone enjoyed it!

  •  Star(s)

    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.

  •  Star(s)

    Fettuccini Primavera

    Paula Straughn from Winfield, KS

    I added some medium shrimp and all I can say is AWESOME!

  •  Star(s)

    fettuccine primavera

    ola tanner from BRYAN, TX

    very good. family enjoyed it and told me to do the dish again.

  •  Star(s)

    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.

  •  Star(s)

    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.

  •  Star(s)

    Fettuccine Primavera

    tray s from San Jose, CA

    Great taste and so easy to make!

  •  Star(s)

    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.

  •  Star(s)

    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!

  •  Star(s)

    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!

  •  Star(s)

    Fettuccine primavera

    linda tegarden from kihei, HI

    I would make this again.

  •  Star(s)

    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: 1/4 of recipe

Servings Per Recipe:

  • 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.

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Fettuccine Primavera

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.

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