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Fettuccine Primavera

20 mins
10 mins
0 min
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!



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.

Nutritional Information

  • Serving Size
    1/4 of recipe
  • Calories 460
  • Calories from Fat 200

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 22g 34%
  • Saturated Fat 13g 67%
  • Cholesterol 110mg 37%
  • Sodium 560mg 24%
  • Carbohydrates 46g 15%
  • Dietary Fiber 3g 11%
  • Sugars 8g
  • Protein 22g
  • Vitamin A 70%
  • Vitamin C 90%
  • Calcium 40%
  • Iron 15%