Fettuccine Primavera

Fettuccine Primavera

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.

Recipe: Meals.com

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