Fettuccine Primavera Rosa

Grab a fork and dig into our Fettuccine Primavera Rosa recipe. This delicious pasta recipe combines fresh-cut veggies like asparagus and zucchini with tender fettuccine, zesty garlic, and a jar of Four Cheese Rosa Sauce tossed with tender fettuccine noodles.

Servings

minutes
Prep Time

minutes
Cook Time

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Ingredients
- 2 Tbsps. Bertolli^® Cooking Olive Oil
- 3 cups assorted cut-up fresh vegetables* (asparagus, red bell pepper, zucchini and/or broccolini)
- 1 Tbsp. garlic
- 1 jar* Bertolli^® Four Cheese Rosa Sauce
- 1/2 cup chicken broth
- 8 oz. fettuccine cooked and drained
Directions
- Step 1: Heat olive oil in 12" nonstick skillet over medium heat and cook vegetables with garlic covered, stirring once, 4 min. or until vegetables are crisp-tender.
- Step 2: Stir in sauce and chicken broth. Cook covered 3 min. or until heated through. Serve over hot fettuccine and garnish, if desired, with thinly sliced basil, grated Parmesan cheese and ground black pepper.
- Step 3: Variations: Replace the Bertolli^® Four Cheese Rosa Sauce with ¾ cup (½ of 15-oz. jar) Bertolli^® Alfredo Sauce with Aged Parmesan Cheese and 1-¼ cups (½ of 24-oz. jar) Bertolli^® Traditional Marinara with Italian Herbs & Fresh Garlic. Substitute fresh vegetables with 1 pkg. (16 oz.) frozen assorted vegetables, thawed and drained.

Fettuccine Primavera Rosa

Ingredients

Directions

Ingredients

Directions

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