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Member Rating:

5

Bertolli Creamy Fettuccine Primavera

Serves: 4 • Prep time: 20 min • Cook time: 5 min
Picture of the Bertolli Creamy Fettuccine Primavera recipe
  • 2 Tbsp. olive oil
  • 3 cups assorted cut-up fresh vegetables (peas, red bell pepper, zucchini and/or asparagus)*
  • 1 Tbsp. finely chopped garlic
  • 1 jar Bertolli® Alfredo Sauce
  • 8 ounces fettuccine, cooked and drained
  • Heat olive oil in 12-inch nonstick skillet over medium heat and cook vegetables and garlic, covered, 2 minutes or until vegetables are crisp-tender, stirring once.
  • Stir in Sauce and cook covered 3 minutes or until heated through. Serve over hot fettuccine. Garnish, if desired, with grated Parmesan cheese and ground black pepper.

*SUBSTITUTION: Use 1 package (16 oz.) frozen assorted vegetables, thawed and drained.

Cost per recipe*: $6.82

Cost per serving*: $1.71

*Based on average retail prices at national supermarkets.

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2 Member Comments

  1. Posted 05/16/2009 at 06:09 AM by Megancuite

    Its better if you use fresh veggies.

  2. Posted 06/25/2009 at 13:24 PM by monica76

    The more vegetables the better!

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  • Nutritional Facts

Nutrition information per serving:

Calories: 500
Calories from fat: 230
Saturated fat: 10g
Trans fat: 0g
Total fat: 26g
Cholesterol: 65mg
Sodium: 810mg
Total carbohydrates: 53g
Sugars: 7g
Dietary fiber: 4g
Protein: 12g
Vitamin A: 40%
Vitamin C: 90%
Calcium: 10%
Iron: 15%
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