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Creamy Fettuccine Primavera Recipe

Creamy Fettuccine Primavera Recipe

4 servings

The sauce for this dish should be somewhat thin, as it thickens once removed from the heat. If reheating, the sauce will require additional milk.



2 cups each: sliced mushrooms, broccoli florets

1/2 cup each: chopped red bell pepper, water

8 ounces fat-free cream cheese

1 cup fat-free milk, divided

1/4 cup sliced green onions

1/2 teaspoon dried Italian seasoning

2 tablespoons grated fat-free Parmesan cheese

Salt and white pepper, to taste

8 ounces fettuccine, cooked, warm


Saute mushrooms, broccoli, and bell pepper in lightly greased large skillet 3 to 4 minutes. Add water and heat to boiling; reduce heat and simmer, covered, until broccoli is tender, about 8 minutes, drain. Heat cream cheese 2/3 cup milk, green onions, and Italian seasoning in small saucepan over low heat until cream cheese is melted, stirring frequently. Stir in Parmesan cheese and enough remaining 1/3 cup milk to make a thin consistency. Season to taste with salt and pepper. Toss with fettuccine and vegetables.


Per Serving:

Calories: 307

% of calories from fat: 24

Fat (gm): 8.4

Saturated fat (gm): 2.7

Cholesterol (gm): 85.6

Sodium (mg): 474

Protein (gm): 18.7

Carbohydrate (gm): 41.2

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