Restaurant fettuccine? Here's the secret to getting homemade pasta with creamy sauce on your table in less than 30 minutes.
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Fettuccine Primavera
- Prep Time 15 min
- Total 25 min
- Servings 4
- Ingredients 11
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
Instructions
-
Step1Cook and drain fettuccine as directed on package.
-
Step2Meanwhile, 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.
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Step3Stir Alfredo sauce, milk, mustard and peas into vegetable mixture; cook until hot. Stir in fettuccine; heat through. Top with cheese.
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 1/2Tips from the Betty Crocker Kitchens
- tip 1
- tip 2
- tip 3
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