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Creamy Fettuccine Primavera

Italian dinner ready in 25 minutes! Enjoy fettuccine pasta with veggies, drenched in a cheesy sauce.

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  • prep time 25 min
  • total time 25 min
  • ingredients 5
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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Expert Tips

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

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
340
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
5g,
5%
),
Cholesterol
75mg
75%;
Sodium
650mg
650%;
Total Carbohydrate
50g
50%
(Dietary Fiber
5g
5%
  Sugars
7g
7%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
30%;
Calcium
10%;
Iron
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.