Fettuccine Primavera Rosa Recipe serves: 4
Prep Time 20 Minutes
Cook Time 7 Minutes

Fettuccine Primavera Rosa


  • 2 Tbsp. Bertolli® Classico™ Olive Oil
  • 3 cups assorted cut-up fresh vegetables* (asparagus, red bell pepper, zucchini and/or broccolini)
  • 1 Tbsp. finely chopped garlic
  • 1 jar Bertolli® Four Cheese Rosa Sauce
  • 1/2 cup chicken broth
  • 8 ounces fettuccine, cooked and drained


  1. Heat Olive Oil in 12-inch nonstick skillet over medium heat and cook vegetables with garlic covered, stirring once, 4 minutes or until vegetables are crisp-tender.
  2. Stir in Sauce and chicken broth. Cook covered 3 minutes or until heated through. Serve over hot fettuccine and garnish, if desired, with thinly sliced basil, grated Parmesan cheese and ground black pepper.
  • *SUBSTITUTION: Use 1 package (16 oz.) frozen assorted vegetables, thawed and drained.

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