FETTUCCINE PRIMAVERA

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Fettuccine Primavera image

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

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

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:

  • 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, mustard and peas into vegetable mixture; cook until hot. Stir in fettuccine; heat through. Top with cheese.

Nutrition Facts : Calories 570, Carbohydrate 54 g, Cholesterol 120 mg, Fat 5, Fiber 5 g, Protein 18 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 7 g, TransFat 1 g

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