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Fettuccine Primavera from BUITONI

Rated as 5 out of 5 Stars

"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!"
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30 m servings 482
Original recipe yields 4 servings


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  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 482 calories; 23.2 48.7 21.9 133 432 Full nutrition

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Read all reviews 6
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I was looking for a tasty recipe for supper tonight. As I was feeding teens I only used mushrooms sautéed in butter and garlic. The Alfredo Sauce was absolutely delicious. I substituted Gouda...

I just threw in whatever vegetables I had on hand (asparagus, broccoli, pepper, onion, peas, and carrots) then added some garlic too. Super easy and delicious! I will probably make this one of ...

This recipe is exactly what I was searching for and I had to go to the very last of the search options. So sad. It should be a go-to for everyone. I did add some mushrooms and a little onion ...

So delicious! I added zucchini from the garlic which I threw in right at the end with the peppers so they still had a nice soft crunch. Mmmmmm...

Really good!

I LOVED making this dish- So simple. I was being lazy all week, not wanting to cook anything. Now the cooking bug has returned and my family will enjoy this meal for years to come!!