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Fettuccine Primavera Recipe
Fettuccine Primavera Recipe photo by Taste of Home

Fettuccine Primavera Recipe

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This delicious dish from field editor Cassandra Corridon of Frederick, Maryland is chockfull of crisp-tender vegetables that are delicately seasoned with garlic, cheese and chicken broth. You can serve it either as a colorful side dish or a meatless main course.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

  • 4 ounces uncooked fettuccine
  • 1/2 cup fresh cauliflowerets
  • 1/2 cup fresh snow peas
  • 1/2 cup fresh broccoli florets
  • 1/4 cup julienned carrot
  • 1 tablespoon canola oil
  • 1/2 cup julienned zucchini
  • 1/4 cup julienned sweet red pepper
  • 2 to 3 garlic cloves, minced
  • 1/3 cup chicken broth
  • 1/4 cup grated Romano cheese

Nutritional Facts

1 serving (1 each) equals 364 calories, 13 g fat (4 g saturated fat), 15 mg cholesterol, 404 mg sodium, 49 g carbohydrate, 6 g fiber, 17 g protein.

Directions

  1. Cook fettuccine according to package directions. Meanwhile, in a skillet or wok, stir-fry the cauliflower, peas, broccoli and carrot in oil for 2 minutes. Add the zucchini, red pepper and garlic; stir-fry until vegetables are crisp-tender. Stir in broth. Reduce heat; cover and simmer for 2 minutes. Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with cheese. Yield: 2 servings.
Originally published as Fettuccine Primavera in Taste of Home April/May 2003, p46

Nutritional Facts

1 serving (1 each) equals 364 calories, 13 g fat (4 g saturated fat), 15 mg cholesterol, 404 mg sodium, 49 g carbohydrate, 6 g fiber, 17 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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