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!
20 mins. to Prepare
10 mins. Cooking Time
0 mins. Standing Time
30 mins. Total
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.
NOTE: May substitute 1 pound frozen vegetables, cooked according to package directions, for fresh vegetables.
Amount Per Serving
Servings: 4 servings
|Calories from Fat||190|
|Total Fat 21g||33%|
|Saturated Fat 13g||64%|
|Dietary Fiber 4g||15%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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