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Fettuccine Primavera
Fettuccine Primavera

Fettuccine Primavera

16 Review(s)
Cook Minutes 30 Min
Prep : 15 Min Cook: 15 Min
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
220 g fettuccine, uncooked
1 Tbsp. oil
1 lb. (450 g) fresh asparagus spears, trimmed, cut into 2-inch lengths
1 small zucchini, sliced
2 cloves garlic, minced
1/2 cup Philadelphia Dill Cream Cheese Product
3/4 cup 25%-less-sodium chicken broth
3 green onions, sliced
1 Tbsp. lemon juice
1/4 tsp. black pepper
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Step 1
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.
Step 2
Add cream cheese product and broth to other side of skillet; cook and stir 3 to 4 min. or until cream cheese is melted. 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.
Step 3
Drain pasta; place in serving bowl. Add vegetable mixture; mix lightly. Sprinkle with pepper.
Kraft Kitchen Tips!
Special Extra
Add cooked shrimp, smoked salmon or leftover cooked salmon to this pasta.
Special Extra
For more flavour, add 1 Tbsp. lemon zest to the sauce with the lemon juice.
Calories From Fat
% Daily Value
Total fat 12 g
18 %
Saturated fat 5 g
25 %
Cholesterol 20 mg
Sodium 240 mg
10 %
Total carbohydrate 48 g
16 %
Dietary fibre 4 g
16 %
Sugars 7 g
Protein 12 g
Vitamin A
15 %
Vitamin C
25 %
8 %
25 %
Makes 4 servings, 1-1/2 cups (375 mL) 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.
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