Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Fettuccine Primavera




Source of Recipe


Nestle


List of Ingredients




1 pkg. (9 oz.) BUITONI Refrigerated Fettuccine, cooked, drained, kept warm
3/4 cup water
1 cup broccoli florets
1/2 cup sliced carrots
1/2 cup red pepper strips
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup CARNATION Evaporated Milk
1/2 cup chicken broth
1/2 cup (4 oz.) shredded Parmesan cheese
1/2 cup grated provolone cheese
1/8 teaspoon cayenne pepper
1 pinch freshly ground black pepper to taste


Recipe



HEAT water in medium saucepan to boiling. Add broccoli, carrots and red pepper. Reduce heat to simmer; 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 fettuccine. Add vegetables; stir to coat. Serve immediately.

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

May substitute one half pound dry fettuccine, cooked according to package directions, for refrigerated pasta.