Ingredients for Garden Primavera Fettuccine
- 1 pound fettuccine
- 1 large head cauliflower, cut into florets
- 1 head broccoli, cut into florets
- Carrot
- Red Pepper
- Summer Squash
- 2 medium zucchini, sliced
- 1 1/2 cups Alfredo sauce
- Dried Basil
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- salted water
- 1/2 cup fresh basil, chopped, plus extra for garnish
- crusty bread
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Garden Primavera Fettuccine? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Garden Primavera Fettuccine
- Bring a large pot of salted water to a boil. Add 1 pound of fettuccine and cook according to package directions, usually 8-10 minutes.
- During the last 4 minutes of pasta cooking, add 1 large head of cauliflower (cut into florets), 1 head of broccoli (cut into florets), and 2 medium zucchini (sliced).
- Once the pasta and vegetables are cooked al dente, drain them well and return them to the pot.
- Stir in 1 ½ cups of Alfredo sauce (homemade or store-bought) and ½ cup of fresh basil, chopped. Toss to coat evenly.
- Cook over low heat for 1-2 minutes, or until heated through and the sauce is well combined. Do not overcook.
- Remove from heat and stir in ½ cup grated Parmesan cheese. Serve immediately, garnished with extra Parmesan cheese and fresh basil if desired. Enjoy with crusty bread!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
8g
Fat
2g
Carbs
9g
