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Fettuccine Primavera

Updated Oct 6, 2008
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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.

Fettuccine Primavera

  • Prep Time 15 min
  • Total 25 min
  • Servings 4
  • Ingredients 11
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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

  • Step 
    1
    Cook and drain fettuccine as directed on package.
  • Step 
    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.
  • Step 
    3
    Stir 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

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.
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