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!
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
482 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
2 tablespoons all-purpose flour
¾ cup water
⅛ teaspoon cayenne pepper
1 cup broccoli florets
½ cup sliced carrots
½ cup chicken broth
3 tablespoons butter or margarine
freshly ground black pepper to taste
½ cup grated provolone cheese
½ cup BUITONI® Refrigerated Freshly Shredded Parmesan Cheese
