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Fettuccine Primavera

 Fettuccine Primavera
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.
2 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
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.

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Fettuccine Primavera (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.