Celebrate spring with Fettuccine Primavera from KRAFT Recipes. This pasta dish includes asparagus and zucchini, just in time for the warmer weather.
What You Need
Original recipe yields 4 servings
1/2 lb. fettuccine, uncooked
1 Tbsp. oil
1 lb. fresh asparagus spears, trimmed, cut into 2-inch lengths
1 small zucchini, sliced
2 cloves garlic, minced
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
3/4 cup fat-free reduced-sodium chicken broth
3 green onions, sliced
1 Tbsp. lemon juice
1/4 tsp. black pepper
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Let's Make It
Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add asparagus, zucchini and garlic; cook and stir 2 to 3 min. or until crisp-tender. Spoon vegetables to one side of skillet.
Add Neufchatel and broth to other side of skillet; cook and stir 3 to 4 min. or until Neufchatel is completely melted and sauce is well blended. Add onions and lemon juice; stir to evenly coat all ingredients in skillet with sauce. Cook and stir 1 to 2 min. or until heated through.
Drain pasta; place in serving bowl. Add vegetable mixture; mix lightly. Sprinkle with pepper.
Add cooked shrimp, smoked salmon or leftover cooked salmon to the Neufchatel sauce along with the onions and lemon juice.
For more flavor, add 1 Tbsp. lemon zest to the sauce along with the onions and lemon juice.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 4g
* 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.