Fettuccine Primavera

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“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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. NOTE: May substitute 1 pound frozen vegetables, cooked according to package directions, for fresh vegetables.

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