Classic Pasta Primavera
INGREDIENTS
- 1 lb. fettuccine
- 2 Tbsp. butter OR margarine
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 3/4 lb. asparagus, cut diagonally into 1-1/2-inch pieces
- 1/2 lb. fresh mushrooms, sliced
- 1 medium zucchini, sliced
- 1 carrot, sliced
- 1 cup half-and-half or light cream
- 1/2 cup chicken broth
- 1 Tbsp. flour
- 2 tsp. dried basil
- 1-1/4 cups (5 oz.) Sargento® Artisan Blends® Shredded Parmesan & Romano Cheese, divided
DIRECTIONS
- 1
Cook pasta according to package directions.
- 2
In large skillet over medium heat, melt butter. Add onion and garlic; cook and stir until onion is tender. Add asparagus, mushrooms, zucchini and carrot and cook 2 minutes, stirring constantly.
- 3
Combine half-and-half, broth, flour and basil in small bowl; add to skillet. Bring mixture to a boil, stirring occasionally, until thickened. In serving bowl, combine hot fettucine, sauce and 1 cup cheese; toss gently. Top with remaining cheese.
.jpg)
SUMMARY
- Prep Time: None minutes
- Cook Time: None minutes
- Yield: Serves: 8
HELPFUL HINTS
User Reviews
Be the first to write a review
See Nutrition Facts
Serves: 8
Amount Per Serving
Calories 373
Total Fat 12.2g
Saturated Fat 7.4g
Trans Fat 2.5g
Polyunsaturated Fat 0.4g
Cholesterol 33g
Sodium 339g
Carbohydrates 50g
Protein 17g
Dietary Fiber 4g
Vitamin A 256g
Vitamin C 10g
Calcium 232g
Iron 3g
Subscribe to our RSS