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Creamy Fettuccine Primavera

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  0 reviews
  • 25 min prep time
  • 25 min total time
  • 5 ingredients
  • 4 servings
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Italian dinner ready in 25 minutes! Enjoy fettuccine pasta with veggies, drenched in a cheesy sauce.

Ingredients

8
oz. uncooked fettuccine
1
(1-lb.) pkg. frozen broccoli florets, carrots and cauliflower, thawed, drained*
1/2
(8-oz.) pkg. 1/3-less-fat cream cheese (Neufchâtel), softened
1/2
cup skim milk
1
teaspoon garlic salt

Steps

  • 1 Cook fettuccine in Dutch oven or large saucepan to desired doneness as directed on package, adding vegetables during last 5 minutes of cooking time. Drain; return to Dutch oven.
  • 2 Meanwhile, in small nonstick saucepan, combine cream cheese, milk and garlic salt; mix well. Cook over medium-low heat, stirring with wire whisk until smooth.
  • 3 Add cream cheese mixture to cooked fettuccine and vegetables; toss gently over low heat until well combined. If desired, add salt and pepper to taste and sprinkle with grated fresh Parmesan cheese.
  • 1 Cook fettuccine in Dutch oven or large saucepan to desired doneness as directed on package, adding vegetables during last 5 minutes of cooking time. Drain; return to Dutch oven.
  • 2 Meanwhile, in small nonstick saucepan, combine cream cheese, milk and garlic salt; mix well. Cook over medium-low heat, stirring with wire whisk until smooth.
  • 3 Add cream cheese mixture to cooked fettuccine and vegetables; toss gently over low heat until well combined. If desired, add salt and pepper to taste and sprinkle with grated fresh Parmesan cheese.

Expert Tips

* To quickly thaw vegetables, place in colander or strainer; rinse with warm water until thawed. Drain well.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
340
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
5g
25%
Cholesterol
75mg
25%
Sodium
650mg
27%
Total Carbohydrate
50g
17%
Dietary Fiber
5g
20%
Sugars
7g
7%
Protein
14g
14%
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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