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 & 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.
Nutrition values
Calories: 570 kcal