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. 4 Servings 20 minutesPrep Time 7 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 2 Tbsps. Bertolli® Olive Oil Light Taste 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. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
