Foodie Friday: Take a few moments out of your weekend to cook up a creamy, fresh Fettuccine Primavera pasta dish in your new kitchen.


  • 1 250 gram pack of Fettuccine
  • 3/4 cup water
  • 1 cup broccoli
  • 1/2 cup sliced carrots
  • 1/2 cup red capsicum strips
  • 3 tablespoons butter or margarine
  • 2 tablespoons flour
  • 1 cup NESTLÉ CARNATION Evaporated Milk
  • 1/2 cup chicken broth
  • 1/2 cup Freshly Shredded Parmesan Cheese
  • 1/2 cup grated provolone cheese
  • 1/8 teaspoon cayenne pepper
  • Freshly ground black pepper to taste


  1. Cut broccoli, carrots and capsicum.
  2. Heat water in medium saucepan to boiling. Add vegetables to saucepan and reduce heat to low; cook 5 to 7 minutes. Drain and set aside.
  3. Cook and drain fettuccine as directed on package.
  4. Melt butter in same saucepan over medium heat; stir in flour.
  5. Gradually add evaporated milk and chicken broth. Cook, stirring constantly, until mixture comes to a boil and thickens.
  6. Stir in Parmesan cheese, provolone cheese, cayenne and black pepper until cheese is melted.
  7. Toss with pasta. Add vegetables and stir to coat. Serve immediately.