Creamy Fettuccine Primavera

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

  • 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
  • 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.
  • 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.
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