Fettuccine Primavera
4 servings (11⁄2 cups each)
Ingredients
- 8 oz uncooked fettuccine
- 1 tablespoon olive or vegetable oil
- 1 cup fresh broccoli florets
- 1 cup fresh cauliflower florets
- 1 cup frozen sweet peas
- 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 oz shaved Parmesan cheese
Instructions
- Cook and drain fettuccine as directed on package.
- 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.
- Stir Alfredo sauce, milk and mustard into vegetable mixture; cook until hot.
- Stir in fettuccine; cook until thoroughly heated.
- Top with cheese.
Notes / Tips / Wine Advice:
Look for refrigerated Alfredo sauce next to the fresh pasta in your grocery store refrigerator case. If you’re counting calories and fat, purchase “light” Alfredo sauce.
Nutritional Information
Calories: 570 kcal