Italian
Pasta Primavera
Prep Time: 10 min | Cook Time: 10 min | Servings: 4 | Calories: 342
0 Reviews
Prep Time
10 min
Cook Time
10 min
Servings
4
Calories
342
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® Shredded 6 Cheese Italian, divided
- 1/4 cup chopped fresh basil or 2 tsp. dried basil
Directions
- 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.
- 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.
- Transfer to four warm plates; sprinkle with remaining cheese. Sprinkle with basil and additional pepper.
