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!
Directions
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%