Pasta Primavera

Enjoy this beautiful pasta dish featuring colorful veggies and a creamy sauce.

Pasta Primavera

BettyCrockerRecipe by BettyCrocker

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15 minutes

35 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 505
  • 29g
    (Saturated Fat 15g)
  • 120mg
  • 400mg
  • 52g
    (Dietary Fiber 6g)
  • 16g
  • Percent Daily Value*
  • 100%
  • 16%
  • 24%
  • 18%
  • Exchanges
  • 3
  • 1
  • 3
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Did You Know...

    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.

  • Simplify

    Too many veggies to chop? Take advantage of the precut vegetables in your supermarket's produce section.

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

Directions

  1. 1Cook fettuccine as directed on package.
  2. 2While 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. 3Stir in Alfredo sauce; heat through. Drain fettuccine. Stir fettuccine into sauce mixture; heat through. Sprinkle with cheese.

Categories: Course, Lunch & Snacks, Vegetarian, Main Dishes, Pasta, Vegetarian, Side Dishes, Pasta, Vegetables, Cuisine, Italian, Vegetarian, Healthy, Ingredient, Pasta, Vegetables, Broccoli, Carrots

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