Best Garden Primavera Fettuccine Recipes

GARDEN PRIMAVERA FETTUCCINE

Garden Primavera Fettuccine image

"I created this side while trying to make broccoli Alfredo," writes Tammy Perrault of Lancaster, Ohio. "I kept adding fresh vegetables, and the result was this creamy pasta dish!"

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1 package (12 ounces) fettuccine
1 cup fresh cauliflowerets
1 cup fresh broccoli florets
1/2 cup julienned carrot
1 small sweet red pepper, julienned
1/2 small yellow summer squash, sliced
1/2 small zucchini, sliced
1 cup Alfredo sauce
1 teaspoon dried basil
Shredded Parmesan cheese, optional

Steps:

In a large saucepan, cook fettuccine according to package directions, adding vegetables during the last 4 minutes. Drain and return to the pan. , Add Alfredo sauce and basil; toss to coat. Cook over low heat for 1-2 minutes or until heated through. Sprinkle with cheese if desired.

Nutrition Facts : Calories 165 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 121mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

GARDEN PRIMAVERA FETTUCCINE

Garden Primavera Fettuccine image

From Simple and Delicious - boy I love this magazine! Submitted by T. Perrault. I love how she combined cauliflower, broccoli and zucchini within this recipe. Just a lovely combination. Feel free to use already prepared Alfredo sauce or your own recipe for Alfredo sauce. I made this once as a side dish and realized it makes a large amount, so then the next time I added some cooked chicken to make it a main meal. Serve with crusty bread and you are done!

Provided by HokiesMom

Categories Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 (12 ounce) package fettuccine
1 cup fresh cauliflower floret
1 cup fresh broccoli florets
1/2 cup carrot, julienned
1 small red pepper, julienned
1 small summer squash, sliced
1 small zucchini, sliced
1 cup alfredo sauce
1 teaspoon dried basil
shredded parmesan cheese, to taste for topping

Steps:

In a large saucepan, cook fettuccine according to the package directions.
Add vegetables during the last 4 minutes of cooking pasta.
Drain and return all to the pan.
Add Alfredo sauce and basil, tossing to coat.
Cook over low heat for 1-2 minutes or until heated through.
Sprinkle with Parmesan cheese to your taste right before serving.

Nutrition Facts : Calories 145, Fat 1.7, SaturatedFat 0.4, Cholesterol 28.7, Sodium 18.2, Carbohydrate 27.1, Fiber 1.9, Sugar 2, Protein 5.7

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