FETTUCCINE PRIMAVERA RECIPES
FETTUCCINE PRIMAVERA RECIPE: HOW TO MAKE IT
This delicious dish from field editor Cassandra Corridon of Frederick, Maryland is chockfull of crisp-tender vegetables that are delicately seasoned with garlic, cheese and chicken broth. You can serve it either as a colorful side dish or a meatless main course.
Provided by Taste of Home
Categories Dinner
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a skillet or wok, stir-fry the cauliflower, peas, broccoli and carrot in oil for 2 minutes. Add the zucchini, red pepper and garlic; stir-fry until vegetables are crisp-tender. Stir in broth. Reduce heat; cover and simmer for 2 minutes. Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 364 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 404mg sodium, CarbohydrateContent 49g carbohydrate (6g sugars, FiberContent 6g fiber), ProteinContent 17g protein.
FETTUCCINE PRIMAVERA RECIPE - BETTYCROCKER.COM
Restaurant fettuccine? Here's the secret to getting homemade pasta with creamy sauce on your table in less than 30 minutes.
Provided by Betty Crocker Kitchens
Total Time 25 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Cook and drain fettuccine as directed on package.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add broccoli, cauliflower, peas, carrots and onion; cook 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir Alfredo sauce, milk, mustard and peas into vegetable mixture; cook until hot. Stir in fettuccine; heat through. Top with cheese.
Nutrition Facts : Calories 570 , CarbohydrateContent 54 g, CholesterolContent 120 mg, FatContent 5 , FiberContent 5 g, ProteinContent 18 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 780 mg, SugarContent 7 g, TransFatContent 1 g
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FETTUCCINE PRIMAVERA FROM BUITONI | ALLRECIPES
Mmm! The mix of different vegetables and herbs, the creaminess of evaporated milk, and the combination of cheeses, make this Fettuccine Primavera dish the favorite of all. Take a bit of Italy home!
From allrecipes.com
Reviews 5
Total Time 30 minutes
Category Trusted Brands: Recipes and Tips, BUITONI®
Calories 482.1 calories per serving
From allrecipes.com
Reviews 5
Total Time 30 minutes
Category Trusted Brands: Recipes and Tips, BUITONI®
Calories 482.1 calories per serving
- 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.
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FETTUCCINE PRIMAVERA RECIPE - FOOD.COM
Adapted from Joy of Cooking--this is a terrific dish!! I used spinach fettuccine to make this even more beautiful. I was pretty free with the veggies--added some edamame, artichokes, spring onions and zucchini besides what's listed here. I added 25 minute prep time for all the chopping.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 809.2 per serving
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 809.2 per serving
- Serve this terrific dish while VERY HOT.
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GARDEN PRIMAVERA FETTUCCINE RECIPE: HOW TO MAKE IT
“I created this side while trying to make broccoli Alfredo," writes Tammy Perrault of Lancaster, Ohio. "I kept adding fresh vegetables, and the result was this creamy pasta dish!”
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 165 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 165 calories per serving
- In a large saucepan, cook fettuccine according to package directions, adding vegetables during the last 4 minutes. Drain and return to the pan. , Add Alfredo sauce and basil; toss to coat. Cook over low heat for 1-2 minutes or until heated through. Sprinkle with cheese if desired.
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PASTA PRIMAVERA RECIPE - NYT COOKING
I see you rolling your eyes at the thought of spaghetti primavera. The dish, rarely seen now, became an absurdity of 1980s so-called seasonal cooking. Meant to be an expression of spring, the mad jumble of vegetables over pasta was mostly an expression of the death match between French and Italian cuisine (cream versus olive oil, sauce versus pasta). But in the late 1970s, when New York’s Le Cirque popularized spaghetti primavera, Craig Claiborne and Pierre Franey called it “by far, the most talked-about dish in Manhattan.” I encourage you to make Le Cirque’s version, all 10 pain-in-the-neck steps of it, because despite its tempestuous origins, it’s wonderful.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 1099 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 1099 per serving
- Serve equal portions of the spaghetti mixture in hot soup or spaghetti bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately.
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SHRIMP FETTUCCINE PRIMAVERA RECIPE - BETTYCROCKER.COM
An easy one-dish meal with shrimp and vegetables cooked along with the fettuccine. Yogurt, Parmesan cheese and fresh lemon are tossed with the pasta for this flavorful pasta dish.
From bettycrocker.com
Reviews 3.5
Total Time 25 minutes
Calories 270 per serving
From bettycrocker.com
Reviews 3.5
Total Time 25 minutes
Calories 270 per serving
- In medium bowl, mix remaining ingredients. Add to fettuccini mixture, tossing to coat. Cook over low heat, stirring constantly, just until heated through.
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FETTUCCINE PRIMAVERA – ANDREW ZIMMERN
The Pasta. 1 pound fettuccine. 3 tablespoons olive oil. 2 cloves garlic, passed on a Microplane. 1 cup peas (fresh or frozen) or fava beans. 3-4 cups thinly sliced mixed spring vegetables: asparagus, fennel, carrots, leeks, turnips, zucchini, spring onions, radishes, sugar snap peas.
From andrewzimmern.com
From andrewzimmern.com
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FETTUCCINE PRIMAVERA - RECIPE - FINECOOKING
Mar 01, 2006 · Ingredients. Kosher salt. 1 lb. fettuccine. 2 Tbs. unsalted butter, cut into chunks. 2 cloves garlic, minced. 3 cups very thinly sliced mixed spring vegetables, such as asparagus (leave tips whole), baby carrots, baby leeks, baby turnips, baby zucchini, spring onions, and sugar snap peas. 1 cup whole, shelled fresh or thawed frozen peas, baby lima beans (preferably peeled), or fava beans (peeled); or a mix of all.
From finecooking.com
From finecooking.com
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PASTA PRIMAVERA RECIPES | ALLRECIPES
Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year's great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day.
From allrecipes.com
From allrecipes.com
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FETTUCCINE PRIMAVERA – ANDREW ZIMMERN
Place the 3 tablespoons of oil in a 12-inch pan, ideally with straight sides, over medium heat. Add the garlic and stir. Add the peas and/or fava beans, cook briefly and add the cup of reserved pasta water. Simmer until tender, about 3 minutes. Add the sliced vegetables, the lemon zest and the pasta. Toss gently.
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From andrewzimmern.com
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FETTUCCINE PRIMAVERA ROSA RECIPE | BERTOLLI
Fettuccine Primavera Rosa Grab a fork and dig into our Fettuccine Primavera Rosa recipe. This delicious pasta recipe combines fresh-cut veggies like asparagus and zucchini with tender fettuccine, zesty garlic, and a jar of Four Cheese Rosa Sauce tossed with tender fettuccine noodles.
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From yummly.com
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PASTA PRIMAVERA- OLD AND NEW SCHOOL VARIATIONS - LIDIA
Bring a large pot of salted water to a boil for the pasta. Heat a large skillet over medium-high heat, and add the olive oil. When the oil is hot, add the garlic and cook until sizzling, about 1 minute. Once the garlic is sizzling, add the green beans and asparagus. Season with 1/2 teaspoon salt.
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From lidiasitaly.com
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PASTA PRIMAVERA (DELICIOUS EASY RECIPE!) - COOKING CLASSY
Oct 20, 2018 · Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining. Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat. Add red onion and carrot and saute 2 minutes. Add broccoli and bell pepper then saute 2 minutes.
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From cookingclassy.com
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PASTA PRIMAVERA - LIDIA
Bring 6 quarts of water to a boil in a large pot. In the meantime, prepare a bowl with ice water. When the pasta water is boiling, dump the 3 cups of vegetables in the boiling water. Bring the water back to a boil, and cook uncovered for 2 minutes. Scoop out the pieces with a spider or strainer, drain briefly, and drop into the ice water.
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From lidiasitaly.com
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PASTA PRIMAVERA - THE PIONEER WOMAN – RECIPES, COUNTRY ...
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From thepioneerwoman.com
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PASTA PRIMAVERA RECIPES | MYRECIPES
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PASTA PRIMAVERA (HOW TO MAKE AHEAD, VEGGIE VARIATIONS ...
While the pasta is cooking, sauté red onions and broccoli in a deep skillet/saucepan for 3 minutes. Add squash, zucchini, asparagus, bell peppers, tomatoes, and season with ¼ teaspoon salt. Sauté 2 minutes or until veggies are tender-crisp. Transfer veggies to a large bowl; set aside. Make cream sauce.
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From carlsbadcravings.com
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PASTA PRIMAVERA - TWO PEAS & THEIR POD
May 06, 2019 · Pasta Primavera. Pasta Primavera is a classic pasta dish that was born in the 70’s at Le Cirque, a popular New York City restaurant. It was soon being served at restaurants all over and is still a popular pasta recipe today!
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PASTA PRIMAVERA RECIPE - 30 MINUTES MEALS
Mar 18, 2021 · Pasta Primavera has tender-crisp squash, zucchini, and spinach, then tossed in pasta sauce and served with lots of parmesan cheese. Big flavors in one easy and healthy dish! For more delicious meals that are also light and healthy, try our Southwest Salad and Grilled Chicken Fajita Salad.You can also add a burst of color and nutrients to your burgers, steaks, and roasts with this super fresh ...
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From 30minutesmeals.com
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EASY PASTA PRIMAVERA RECIPE | THE RECIPE CRITIC
Mar 24, 2020 · How to make Pasta Primavera. Prep your ingredients (chop the veggies and grate that cheese!). Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the vegetables and garlic and sauté, stirring often, for about 5 minutes until the vegetables are tender-crisp.
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From therecipecritic.com
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