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Fettuccine Primavera

  • Prep 15 min
  • Total 25 min
  • Servings 4

Restaurant fettuccine? Here's the secret to getting homemade pasta with creamy sauce on your table in less than 30 minutes. MORE + LESS -

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

Steps

Hide Images
  • 1
    Cook and drain fettuccine as directed on package.
  • 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.
  • 3
    Stir Alfredo sauce, milk, mustard and peas into vegetable mixture; cook until hot. Stir in fettuccine; heat through. Top with cheese.

Expert Tips

  • Look for refrigerated Alfredo sauce next to the fresh pasta.
  • Use linguine or spaghetti for the fettuccine.
  • If you're counting calories and fat, purchase "light" Alfredo sauce.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
570
Calories from Fat
280
% Daily Value
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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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