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Fettuccine Primavera - Pasta
Occasion: Any Cuisine: Italian
Date Added:8/4/2006 Chef: FoodManual Chef 
    
Serving Size:   Not Provided  Servings:   4
Cooking Time:   10 min Preptime:   20 min
Cooking Temp:   medium heat Effort:   Easy
Ingredients  
1 package (9 ounces) BUITONI Refrigerated Fettuccine, prepared according to package directions, kept hot
3/4 cup water
1 cup broccoli florets
1/2 cup sliced carrots
1/2 cup red bell pepper strips
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup Evaporated Milk
1/2 cup chicken broth
1/2 cup (2 ounces) Refrigerated Freshly Shredded Parmesan Cheese
1/2 cup (2 ounces) grated provolone cheese
1/8 teaspoon cayenne pepper
Freshly ground black pepper to taste
 
Prepare   
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.
 
This recipe has been viewed 9295 times.
Nutritional Information
Calories Not Provided Cholestorol Not Provided Vitamin B  Not Provided
Total Fat  Not Provided Sodium  Not Provided Vitamin B12  Not Provided
Saturated Fat  Not Provided Dietary Fiber  Not Provided Vitamin D   Not Provided
Carbohydrates  Not Provided Vitamin A  Not Provided Vitamin E  Not Provided

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