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Pasta Primavera

  • Prep 15 min
  • Total 40 min
  • Ingredients 13
  • Servings 4

Ingredients

8
oz uncooked fettuccine or linguine
1
tablespoon olive or vegetable oil
1
cup broccoli flowerets
1
cup cauliflowerets
2
medium carrots, thinly sliced (1 cup)
1
cup frozen green peas (from 1-lb bag), rinsed to separate
1
small onion, chopped (1/4 cup)

Alfredo Sauce

1/2
cup butter or margarine
1/2
cup whipping (heavy) cream
3/4
cup grated Parmesan cheese
1/2
teaspoon salt
Dash of pepper
1
tablespoon grated Parmesan cheese

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (about 1 3/4 cups)
Calories
530
Calories from Fat
260
% Daily Value
Total Fat
28g
44%
Saturated Fat
14g
71%
Trans Fat
1g
Cholesterol
115mg
39%
Sodium
520mg
22%
Potassium
320mg
9%
Total Carbohydrate
47g
16%
Dietary Fiber
5g
19%
Sugars
5g
Protein
20g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
30%
30%
Calcium
40%
40%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Cook fettuccine as directed on package.
  • 2 Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook broccoli, cauliflower, carrots, peas and onion in oil 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender. Remove from heat; keep warm.
  • 3 Method for Alfredo Sauce: Meanwhile, in 10-inch skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble; reduce heat to low. Simmer 6 minutes, stirring frequently, until slightly thickened; remove from heat. Stir in cheese, salt and pepper.
  • 4 Make Alfredo Sauce. Stir sauce into vegetable mixture.
  • 5 Drain fettuccine. Stir fettuccine into sauce mixture; heat through. Sprinkle with cheese.

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