Primavera veggies—including green beans, asparagus and tomatoes—are tossed with pasta and topped with Parmesan in this winning weeknight dish.
What You Need
Original recipe yields 4 servings
1/2 lb. fettuccine, uncooked
1 cup cut-up fresh green beans (1-inch pieces)
1 carrot, cut into matchlike sticks
1/2 lb. trimmed fresh asparagus spears, cut into 1-inch lengths
3 Tbsp. KRAFT Zesty Italian Dressing
1/2 cup chopped onion s
1 cup fat-free reduced-sodium chicken broth
1 cup halved cherry tomatoes
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Cook pasta in large saucepan as directed on package, omitting salt and adding beans and carrots to the boiling water for the last 3 min., and adding asparagus for the last 2 min.
Meanwhile, heat dressing in large skillet on medium-high heat. Add onions; cook 3 to 4 min. or until crisp-tender, stirring occasionally. Stir in broth; simmer on medium-low heat 5 to 6 min. or until slightly thickened. Add tomatoes; cook 2 to 3 min. or until heated through.
Drain pasta mixture. Add to skillet; toss to coat. Top with cheese.
Serve topped with 1/4 cup ATHENOS Traditional Crumbled Feta Cheese and/or chopped fresh basil leaves.
Add 2 minced garlic cloves to dressing in skillet with the onions.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.