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Fettuccine Primavera

13 Recipe Reviews |Rate this Recipe| 616 Saves

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!

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: servings
  • Difficulty: Intermediate


Original reipce makes 2 dozen Change Servings

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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.

Nutrition Facts

Amount Per Serving
Servings: servings
Calories 460
Calories from Fat 190
%Daily Value*
Total Fat 21g 33%
Saturated Fat 13g 64%
Cholesterol 95mg 32%
Sodium 640mg 27%
Total Carbohydrate 47g 16%
Dietary Fiber 4g 15%
Sugars 8g
Protein 20g
Vitamin A 70%
Vitamin C 90%
Calcium 35%
Iron 8%
* Percent Daily Values are based on a 2,000 calorie diet.
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  • Difficulty: Intermediate

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