Best 15 Festive Fettuccini Primavera Recipes

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When it comes to special occasions that call for a flavorful and vibrant dish, "Festive Fettuccini Primavera" shines as a culinary star. This delectable pasta dish is not just a meal; it's an explosion of flavors and colors, making it a perfect centerpiece for your celebratory table. Imagine tender fettuccini tossed in a creamy and flavorful sauce, adorned with an array of fresh, vibrant vegetables that bring the essence of spring to your plate. The result is a dish that not only satisfies your taste buds but also captivates your senses with its visual appeal. Discover the art of creating this extraordinary dish with our meticulously crafted recipe, designed to guide you through every step of the cooking process, ensuring a culinary masterpiece that will leave your guests craving for more.

Here are our top 15 tried and tested recipes!

FETTUCCINE PRIMAVERA



Fettuccine Primavera image

This delicious dish from field editor Cassandra Corridon of Frederick, Maryland is chockfull of crisp-tender vegetables that are delicately seasoned with garlic, cheese and chicken broth. You can serve it either as a colorful side dish or a meatless main course.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 11

4 ounces uncooked fettuccine
1/2 cup fresh cauliflowerets
1/2 cup fresh snow peas
1/2 cup fresh broccoli florets
1/4 cup julienned carrot
1 tablespoon canola oil
1/2 cup julienned zucchini
1/4 cup julienned sweet red pepper
2 to 3 garlic cloves, minced
1/3 cup chicken broth
1/4 cup grated Romano cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a skillet or wok, stir-fry the cauliflower, peas, broccoli and carrot in oil for 2 minutes. Add the zucchini, red pepper and garlic; stir-fry until vegetables are crisp-tender. Stir in broth. Reduce heat; cover and simmer for 2 minutes. Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 364 calories, Fat 13g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 404mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 6g fiber), Protein 17g protein.

PASTA PRIMAVERA



Pasta Primavera image

Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F.
  • On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

FETTUCCINE PRIMAVERA



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

LIGHT PRIMAVERA PASTA



Light Primavera Pasta image

This light primavera pasta dish can also be served cold as a pasta salad.

Provided by Mollie

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 30m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package penne pasta (such as Barilla® Plus)
3 tablespoons olive oil
1 yellow squash, sliced and quartered
1 zucchini, sliced and quartered
½ teaspoon minced garlic
½ (16 ounce) bottle light Parmesan-peppercorn dressing (such as Cains®)
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a bowl.
  • Meanwhile, heat a skillet over medium heat. Add olive oil and heat for about 30 seconds. Add yellow squash, zucchini, and garlic and saute until tender, about 5 minutes. Season lightly with salt and pepper. Add to cooked pasta, pour in dressing, and toss to combine. Serve hot or cold.

Nutrition Facts : Calories 292.3 calories, Carbohydrate 48.4 g, Fat 7.8 g, Fiber 2.3 g, Protein 8.4 g, SaturatedFat 1 g, Sodium 266.3 mg, Sugar 5.4 g

CHEF JOHN'S PASTA PRIMAVERA



Chef John's Pasta Primavera image

Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year's great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day.

Provided by Chef John

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 45m

Yield 6

Number Of Ingredients 15

1 bunch fresh basil
3 cups chicken broth, divided
½ cup olive oil
2 cloves garlic
1 pound fettuccine pasta
2 tablespoons olive oil
1 large leek, white and light green parts only, chopped
1 bunch green onions, chopped
2 jalapeno peppers, seeded and diced
2 pinches salt
2 zucchinis, diced
1 cup chopped sugar snap peas
½ cup shelled English peas
1 bunch asparagus, stalks diced, tips left whole
½ cup grated Parmesan cheese, or as needed

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems.
  • Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
  • Stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
  • Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
  • Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, sugar snap peas, and English peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
  • Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. Remove from heat.
  • Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again.

Nutrition Facts : Calories 589.5 calories, Carbohydrate 72.5 g, Cholesterol 8.4 mg, Fat 26.9 g, Fiber 8 g, Protein 18.6 g, SaturatedFat 4.7 g, Sodium 606.7 mg, Sugar 7.7 g

FETTUCCINI PRIMAVERA WITH LEMON SAUCE



Fettuccini Primavera with Lemon Sauce image

A mild lemon sauce seasoned with thyme lightly coats this attractive medley of tender chicken, pasta, asparagus, red pepper and peas. -Marietta Howell of Okmulgee, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

8 ounces uncooked fettuccine
1 cup julienned sweet red pepper
1 tablespoon canola oil
1/2 pound boneless skinless chicken breasts, cut into 1/4-inch strips
6 green onions, sliced
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
3/4 cup chicken broth
1-1/2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon grated lemon zest
2/3 cup frozen peas, thawed
2 teaspoons cornstarch
1 tablespoon water
2 tablespoons reduced-fat sour cream
1/4 cup shredded Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a 12-in. nonstick skillet, saute red pepper in oil for 3 minutes or until crisp-tender. Stir in the chicken, onions, asparagus, broth, lemon juice, salt, thyme and lemon zest. Cook for 1 minute or until asparagus is crisp-tender. , Stir in peas; saute for 1 minute or until heated through. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened and chicken is no longer pink. , Remove from the heat; stir in sour cream. Transfer to a large bowl. Drain the fettuccine and add to chicken mixture. Sprinkle with Parmesan cheese and toss to coat.

Nutrition Facts : Calories 274 calories, Fat 6g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 431mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

TORTELLINI PRIMAVERA



Tortellini Primavera image

This is a quick pasta salad that is kicked up a notch by using tortellini instead of regular pasta. It is great for a cook-out or potluck because it doesn't include mayonnaise.

Provided by Happyschmoopies

Categories     Salad     100+ Pasta Salad Recipes     Tortellini Pasta Salad Recipes

Time 4h30m

Yield 5

Number Of Ingredients 8

20 ounces refrigerated cheese tortellini
2 cups halved cherry tomatoes
1 ½ cups bite-sized broccoli florets
1 cup diced yellow bell pepper
¾ cup shredded Parmesan cheese
6 ounces pepperoni sausage, cubed
1 cup Italian-style salad dressing (such as Newman's Own®)
¼ cup Italian-style salad dressing (such as Newman's Own®)

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
  • Stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.

Nutrition Facts : Calories 762.4 calories, Carbohydrate 64.2 g, Cholesterol 92.3 mg, Fat 44.8 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 14.6 g, Sodium 2160.5 mg, Sugar 8.9 g

PASTA PRIMAVERA WITH CAULIFLOWER SAUCE



Pasta Primavera with Cauliflower Sauce image

If you're not using a high-protein pasta, you can double the protein per serving by adding 8 ounces cooked and sliced chicken breast. Double the sauce in Step 1 to keep the dish creamy.

Provided by EatAndRun

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 40m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, minced
3 cups cauliflower florets
¾ cup vegetable broth
½ cup finely shredded Parmesan cheese, plus more for garnish
⅓ cup water
⅛ teaspoon black pepper
6 ounces multigrain spaghetti, uncooked
4 cups broccoli florets, cut into 1-inch pieces
1 red bell pepper, cut into bite-size strips
2 tablespoons sliced fresh basil
1 teaspoon lemon zest
1 tablespoon lemon juice

Steps:

  • Heat oil in a small saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 3 to 4 minutes. Stir in cauliflower and broth; bring to a boil. Reduce heat and simmer, covered, until tender, about 15 minutes. Uncover and let cool slightly. Transfer to a food processor. Add cheese, water, and black pepper. Cover and pulse until smooth.
  • Meanwhile, cook pasta according to package directions, adding broccoli and bell pepper the last 5 minutes. Drain, reserving 1/2 cup cooking water.
  • Return pasta mixture to pot and stir in cauliflower sauce. Heat through, stirring in reserved cooking water (if needed) to reach desired consistency. Garnish with basil, zest (if using), lemon juice, and additional cheese.

Nutrition Facts : Calories 295 calories, Carbohydrate 47.7 g, Cholesterol 7.2 mg, Fat 7.3 g, Fiber 10.8 g, Protein 14.9 g, SaturatedFat 2.4 g, Sodium 313.9 mg, Sugar 7.6 g

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

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

CHICKEN FETTUCCINE PRIMAVERA



Chicken Fettuccine Primavera image

Italian dinner ready in 25 minutes! Let Chicken Helper® and frozen vegetables speed up your preparation of this beautiful dinner meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 10

1 lb boneless skinless chicken breasts
2 tablespoons margarine or butter
2 1/2 cups milk
1 1/2 cups hot water
1 box Chicken Helper™ fettuccine Alfredo
2 cups Frozen Broccoli Cuts
1 cup frozen sweet peas
1/2 cup julienne-cut carrots (from 10-oz bag)
Shredded fresh Parmesan cheese, if desired
Fresh basil leaves, if desired

Steps:

  • Cut chicken into 1/2-inch pieces. In 12-inch skillet, melt margarine over medium-high heat. Add chicken; cook about 3 minutes, stirring occasionally, until outsides turn white.
  • Stir in milk, hot water, sauce mix and uncooked pasta (from Chicken Helper box). Heat to boiling, stirring occasionally.
  • Reduce heat. Cover and simmer 6 minutes, stirring occasionally.
  • Stir in frozen broccoli, frozen peas and the carrots. Return to boiling. Reduce heat. Cover; simmer 4 to 6 minutes longer or until pasta and vegetables are tender. Remove from heat; uncover (sauce will thicken as it stands). Sprinkle with Parmesan cheese. Garnish with basil leaves.

Nutrition Facts : Calories 330, Carbohydrate 37 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 7 g, TransFat 0 g

FETTUCCINE PRIMAVERA



Fettuccine Primavera image

Adapted from Joy of Cooking--this is a terrific dish!! I used spinach fettuccine to make this even more beautiful. I was pretty free with the veggies--added some edamame, artichokes, spring onions and zucchini besides what's listed here. I added 25 minute prep time for all the chopping.

Provided by spatchcock

Categories     Vegetable

Time 50m

Yield 4 main course servings

Number Of Ingredients 15

6 quarts water
2 tablespoons salt
6 asparagus, tough ends trimmed and finely diced, except for tips, which should be left whole
1/2 lb broccoli floret, a small head worth, cut into very small florets (Original recipe discards stems, but I dice those up too)
2 tablespoons olive oil
3 tablespoons butter
1 large sweet onion, finely diced
2 medium carrots, peeled and diced
3/4 cup fresh peas or 3/4 cup thawed frozen peas
kosher salt
fresh ground black pepper
1 lb fresh fettuccine or 12 ounces dry fettuccine
1 cup heavy cream or 1 cup half & half light cream
12 fresh basil leaves (I used half green and half purple!)
1/2 cup grated parmesan cheese

Steps:

  • Be sure everything is cut about the same size so the dish has a nice uniform look.
  • Bring water and salt to a rolling boil.
  • Add asparagus and broccoli and cook for one minute; remove veggies and plunge into cold water to stop cooking.
  • Reserve vegetable cooking water for boiling pasta.
  • Heat butter and oil in a large skillet over med heat.
  • Add onion and carrots; cook, stirring, till soft, about 5 minutes.
  • Add blanched asparaguys and broccoli along with the frozen or fresh peas and S&P to taste.
  • Cook till all veggies are tender.
  • Return veg cooking water to a boil.
  • Add fettuccine and cook till tender.
  • While pasta is cooking, add cream to veggies and stir while simmering.
  • Drain pasta and add to veggies with basil leaves and cheese.
  • Serve this terrific dish while VERY HOT.

"MOCK" FETTUCCINI PRIMAVERA



Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

1/2 medium spaghetti squash
Primavera Sauce, recipe follows
4 tablespoons unsalted butter (1/2 stick)
1/2 cup small broccoli florets, lightly blanched
1 cup heavy cream
1 egg yolk
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan
1/4 cup chopped fresh parsley leaves
Salt and pepper
Fresh basil leaves, for garnish
Grape tomatoes, sliced in half, for garnish

Steps:

  • Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 20 to 25 minutes, or until the inside is tender to a fork and pulls apart in strands. (It is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin, and at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin.
  • Reheat the squash strands by dipping with a strainer in boiling water just before serving. Top with Primavera Sauce.
  • Melt 2 tablespoons butter in a medium saucepan over medium high-heat. Add broccoli and saute for about 1 minute. Then whisk in cream and egg yolk and cook for only 1 to 2 minutes. Next, add garlic and cheese and whisk quickly just to heat through. Remove from heat and stir in the rest of the butter and the parsley. Pour over or toss with the hot spaghetti squash. Season with salt and pepper, if desired. Garnish with fresh basil leaves and grape tomatoes.

Nutrition Facts : Calories 524 calorie, Fat 47 grams, SaturatedFat 29 grams, Carbohydrate 9 grams, Fiber 1 grams

FETTUCCINE PRIMAVERA ROSA



Fettuccine Primavera Rosa image

Provided by Food Network

Time 27m

Yield 4 servings

Number Of Ingredients 5

2 Tbsp. olive oil
3 cups assorted cut-up fresh vegetables* (broccolini, red bell pepper, zucchini and/or asparagus)
1 Tbsp. finely chopped garlic
1 jar Bertolli® Four Cheese Rosa Sauce
8 ounces fettuccine, cooked and drained (reserve 1/2 cup pasta water)

Steps:

  • Heat olive oil in 12-inch nonstick skillet over medium heat and cook vegetables with garlic covered, stirring once, 4 minutes or until vegetables are crisp-tender.
  • Stir in Sauce and reserved pasta water. Cook covered 3 minutes or until heated through. Serve over hot fettuccine and garnish, if desired, with grated Parmesan cheese and ground black pepper.
  • *SUBSTITUTION: Use 1 package (16 oz.) frozen assorted vegetables, thawed and drained.

FETTUCCINE PRIMAVERA



Fettuccine Primavera image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 13

2 cups all-purpose flour
2 cups semolina flour
1 pinch salt
6 large eggs
2 tablespoons olive oil, plus 1 tablespoon
2 cloves garlic, thinly sliced
1/2 pound mushrooms, quartered
1 pound asparagus, cut into 1-inch pieces, blanched
1/2 pound carrots, sliced on the bias, blanched
1/4 pound fresh peas
1/2 pound snow peas
1 pound fava beans, shelled, blanched
1 tablespoon fresh Italian parsley, minced

Steps:

  • Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add 2 tablespoons olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes. Roll out dough with a pasta machine or a rolling pin to desired thickness. Run through the widest cutter on the pasta machine to make fettuccine. Bring salted water to a boil in a large pot. Cook pasta until al dente, 1 to 8 minutes, depending on thickness. Drain immediately. Add remaining oil to saute pan. Add in garlic and cook until slightly brown. Add mushrooms and cook until soft. Add other vegetables to warm through and finish cooking. Season with salt and pepper. Keep warm. Place some sauteed vegetables on plate. Add some warm pasta. Top with more vegetables and more pasta. Add a few more vegetables and garnish with parsley.

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

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

Tips:

  • Use fresh, seasonal vegetables. This will give your dish the best flavor and texture.
  • Don't overcook the vegetables. They should be crisp-tender, not mushy.
  • Use a good quality olive oil. This will add flavor and richness to your dish.
  • Season the dish to taste. Add salt, pepper, and other spices as needed.
  • Serve the dish immediately. This will prevent the vegetables from becoming soggy.

Conclusion:

Festive Fettuccini Primavera is a delicious and easy-to-make dish that is perfect for any occasion. With its vibrant colors and fresh flavors, this dish is sure to impress your guests. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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