Pasta Primavera
INGREDIENTS
- 8 oz. uncooked fettuccine
- 2 cups broccoli florets
- 1 cup thinly sliced carrots
- 1 large red bell pepper, cut into 1/2-inch pieces
- 2/3 cup half-and-half or milk
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 cups (8 oz.) Sargento® Fancy Shredded 6 Cheese Italian Cheese, divided
- 1/4 cup chopped fresh basil or 2 tsp. dried basil
DIRECTIONS
- 1
Cook pasta according to package directions. Add broccoli, carrots and red bell pepper; return to a boil. Boil 2 minutes or until pasta is cooked and vegetables are crisp-tender. Drain pasta and vegetables.
- 2
Return to pot with half-and-half, salt and pepper. Cook over low heat 2 minutes or until sauce coats pasta and vegetables, tossing constantly. Remove from heat; toss with 1 cup cheese.
- 3
Transfer to four warm plates; sprinkle with remaining cheese. Sprinkle with basil and additional pepper.
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See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 342
Total Fat 18.7g
Saturated Fat 10.9g
Trans Fat 4.7g
Polyunsaturated Fat 0.9g
Cholesterol 71mg
Sodium 584mg
Carbohydrates 27g
Protein 19g
Dietary Fiber 4g
Vitamin A 751%
Vitamin C 88%
Calcium 454%
Iron 1%
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