Garden Primavera Fettuccine Recipe
Garden Primavera Fettuccine Recipe photo by Taste of Home

Garden Primavera Fettuccine Recipe

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“I created this side while trying to make broccoli Alfredo," writes Tammy Perrault of Lancaster, Ohio. "I kept adding fresh vegetables, and the result was this creamy pasta dish!”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings


  • 1 package (12 ounces) fettuccine
  • 1 cup fresh cauliflowerets
  • 1 cup fresh broccoli florets
  • 1/2 cup julienned carrot
  • 1 small sweet red pepper, julienned
  • 1/2 small yellow summer squash, sliced
  • 1/2 small zucchini, sliced
  • 1 cup Alfredo sauce
  • 1 teaspoon dried basil
  • Shredded Parmesan cheese, optional

Nutritional Facts

3/4 cup (calculated without cheese) equals 165 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 121 mg sodium, 28 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.


  1. In a large saucepan, cook fettuccine according to package directions, adding vegetables during the last 4 minutes. Drain and return to the pan.
  2. Add Alfredo sauce and basil; toss to coat. Cook over low heat for 1-2 minutes or until heated through. Sprinkle with cheese if desired. Yield: 10 servings.
Originally published as Garden Primavera Fettuccine in Simple & Delicious May/June 2008, p46

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Reviewed May. 27, 2011

"My family loves this. I add chicken to make it a main dish."

Reviewed Apr. 8, 2011

"I added a pound of cooked medium shrimp and added a little more sauce. We have this quite often as a main dish...We love it..."

Reviewed Jun. 3, 2010

"I used a low fat Alfredo sauce (by Ragu, I think) and it turned out good. I made it as a one-pot meal instead of a side dish though."

Reviewed Dec. 8, 2008

"Very good! I also added some chopped parsley."

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