Fettuccine Primavera Recipe
Fettuccine Primavera Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 4 ounces uncooked fettuccine
  • 1/2 cup cauliflowerets
  • 1/2 cup fresh snow peas
  • 1/2 cup broccoli florets
  • 1/4 cup julienned carrot
  • 1 tablespoon vegetable 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

Directions

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 the fettuccine; toss with vegetables. Sprinkle with cheese. Yield: 2 servings.
Originally published as Fettuccine Primavera in Taste of Home April/May 2003, p46

Nutritional Facts

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

  • 4 ounces uncooked fettuccine
  • 1/2 cup cauliflowerets
  • 1/2 cup fresh snow peas
  • 1/2 cup broccoli florets
  • 1/4 cup julienned carrot
  • 1 tablespoon vegetable 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
  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 the fettuccine; toss with vegetables. Sprinkle with cheese. Yield: 2 servings.
Originally published as Fettuccine Primavera in Taste of Home April/May 2003, p46

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