Best 6 Fettuccine Primavera From Buitoni Recipes
Fettuccine primavera is a classic Italian dish that combines the freshness of spring vegetables with the richness of a creamy sauce. This popular dish is often made with a variety of vegetables, such as broccoli, carrots, peas, and bell peppers. The vegetables are cooked until tender and then tossed with a creamy sauce made with butter, flour, milk, and Parmesan cheese. Fettuccine primavera can be served as a main course or as a side dish. It is a delicious and versatile dish that can be easily customized to your own taste.
Let's cook with our recipes!
PASTA PRIMAVERA
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
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
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.
FETTUCCINE PRIMAVERA
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
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.
FETTUCCINE PRIMAVERA FROM BUITONI
Mmm! The mix of different vegetables and herbs, the creaminess of evaporated milk, and the combination of cheeses, make this Fettuccine Primavera dish the favorite of all. Take a bit of Italy home!
Provided by Buitoni
Categories BUITONI®
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat water in medium saucepan to boiling. Add broccoli, carrots and bell pepper. Reduce heat to low; cook 5 to 7 minutes. Drain; set aside.
- Melt butter in same saucepan over medium heat; stir in flour. Gradually add evaporated milk and chicken broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in Parmesan cheese, provolone cheese, cayenne and black pepper until cheese is melted. Toss with pasta. Add vegetables; stir to coat. Serve immediately.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 48.7 g, Cholesterol 133.3 mg, Fat 23.2 g, Fiber 3 g, Protein 21.9 g, SaturatedFat 12.2 g, Sodium 432.2 mg, Sugar 9.1 g
FETTUCCINE PRIMAVERA FROM BUITONI
Mmm! The mix of different vegetables and herbs, the creaminess of evaporated milk, and the combination of cheeses, make this Fettuccine Primavera dish the favorite of all. Take a bit of Italy home!
Provided by Buitoni
Categories BUITONI®
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat water in medium saucepan to boiling. Add broccoli, carrots and bell pepper. Reduce heat to low; cook 5 to 7 minutes. Drain; set aside.
- Melt butter in same saucepan over medium heat; stir in flour. Gradually add evaporated milk and chicken broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in Parmesan cheese, provolone cheese, cayenne and black pepper until cheese is melted. Toss with pasta. Add vegetables; stir to coat. Serve immediately.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 48.7 g, Cholesterol 133.3 mg, Fat 23.2 g, Fiber 3 g, Protein 21.9 g, SaturatedFat 12.2 g, Sodium 432.2 mg, Sugar 9.1 g
FETTUCCINE PRIMAVERA
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
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
Tips:
- For the best results, use fresh vegetables. If you can't find fresh vegetables, frozen vegetables will work just as well.
- To save time, you can use pre-cooked chicken or shrimp. Just be sure to heat it through before adding it to the pasta.
- If you don't have any white wine, you can use chicken broth instead.
- Be careful not to overcook the pasta. It should be cooked al dente, or "to the tooth." This means that it should be slightly firm to the bite.
- Serve the pasta immediately, topped with grated Parmesan cheese and chopped fresh parsley.
Conclusion:
Fettuccine primavera is a light and flavorful pasta dish that is perfect for a spring or summer meal. It is made with fresh vegetables, cooked in a light sauce, and tossed with pasta. This dish is easy to make and can be tailored to your own preferences. For example, you can add different vegetables, or you can use a different type of pasta. You can also add cooked chicken or shrimp for a more protein-rich meal. Fettuccine primavera is a delicious and versatile dish that is sure to please everyone at your table.
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