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Fettuccine Primavera

20 mins
10 mins
0 min
Fettuccine Primavera
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%