Fettuccine Primavera

Name: Fettuccine Primavera
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 (9 ounce) package refrigerated fettuccine, prepared according to directions; 3/4 cup water; 1 cup broccoli floret; 1/2 cup sliced carrot; 1/2 cup red bell pepper, strips; 3 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup evaporated milk; 1/2 cup chicken broth; 1/2 cup parmesan cheese, shredded; 1/2 cup provolone cheese, grated; 1/8 teaspoon cayenne pepper; fresh ground black pepper

Submitted by Seven Wonders

"A recipe from Buitoni online. My small children really liked this version. I used regular dry pasta instead of refrigerated and swapped out the fresh veggies for frozen (it's what I had on hand). I also added in cooked cut up chicken at the end. This went together fairly quickly--another plus, of course."

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Ready In:: 30mins
Ingredients:: 13
Serves:: 4

ingredients

1 (9 ounce) package refrigerated fettuccine, prepared according to directions
³⁄₄ cup water
1 cup broccoli floret
¹⁄₂ cup sliced carrot
¹⁄₂ cup red bell pepper, strips
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup evaporated milk
¹⁄₂ cup chicken broth
¹⁄₂ cup parmesan cheese, shredded
¹⁄₂ cup provolone cheese, grated
¹⁄₈ teaspoon cayenne pepper
fresh ground black pepper

directions

HEAT water in medium saucepan to boiling. Add broccoli, carrots and bell pepper. Reduce heat to low; cook 5 to 7 minutes. Drain; set aside.
MELT butter in same saucepan over medium heat; stir in flour. Gradually add evaporated milk and chicken broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in Parmesan cheese, provolone cheese, cayenne and black pepper until cheese is melted. Toss with pasta. Add vegetables; stir to coat. Serve immediately.
NOTE: May substitute 1 pound frozen vegetables, cooked according to package directions, for fresh vegetables.

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RECIPE SUBMITTED BY

Seven Wonders

I started baking when I was young. My father had quite a sweet tooth so he was quite encouraging of my pursuits. It wasn't until after I was married and home with our first baby that I began to pursue more knowledge in "real" food preparation. That was about the time Food Network got its start. (Does anyone else remember "Ready, Set, Cook!"?) Well, I love to learn about food and techniques, but life doesn't allow for too much these days. I'm a homeschool mom of 5. Hopefully I'll figure out some Home Ec classes to teach...If I can just find that two year old, again.

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