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Fettuccine Primavera from BUITONI


"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 484 cals
Original recipe yields 4 servings

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  • Prep

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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: 484 calories; 23.3 g fat; 48.9 g carbohydrates; 22.1 g protein; 134 mg cholesterol; 552 mg sodium. Full nutrition

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Read all reviews 5
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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 ...

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...

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...

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!!