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Bertolli Creamy Fettuccine Primavera

Bertolli Creamy Fettuccine Primavera

"A colorful assortment of fresh vegetables cooked to crisp-tender doneness, simmered quickly with a creamy Alfredo sauce, and served over hot fettucine makes a quick and tasty one-dish meal."
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25 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. 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.
  2. 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.

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Yum! I made this with chicken, broccoli, carrots, mushrooms, zucchini, yellow squash, yellow pepper, red pepper.

this was good and the 2nd time I added 4 slices of bacon, chopped. Yummy!

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