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!
Directions:HEAT water in medium saucepan to boiling. Add broccoli, carrots and bell pepper. Reduce heat to low; cook 5 to 7 minutes. Drain; set aside.
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.
NOTE: May substitute 1 pound frozen vegetables, cooked according to package directions, for fresh vegetables.
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|Calories from Fat 190|
|Total Fat 21g||33%|
|Saturated Fat 13g||64 %|
|Cholesterol 95mg||32 %|
|Sodium 640mg||27 %|
|Carbohydrate 47g||16 %|
|Dietary Fiber 4g||15 %|