Vegetable Primavera

Fresh garden vegetables add seasonal freshness and flavor to a packaged cheesy pasta mix.


  • 3 cups broccoli florets
  • 1/2 cup coarsely chopped red bell pepper
  • 2 medium carrots, cut into 1/4-inch slices (2/3 cup)
  • 1 can (14 1/2 ounces) reduced-sodium, fat-free chicken broth
  • 1 cup water
  • 1 cup milk
  • 2 tablespoons butter or margarine
  • 2 packages (4.4-4.7 ounces each) egg noodles Alfredo or feuttccine Alfredo
  • 1   garlic clove, pressed
  •  Grated fresh Parmesan cheese (optional)


  1. Cut broccoli into florets and coarsely chop bell pepper using Chef's Knife. Using Crinkle Cutter, cut carrots diagonally into 1/4-inch slices.

  2. In (4-qt.) Casserole, bring chicken, broth, water, milk and butter just to a boil. Stir in pasta and sauce mix; reduce heat to medium. Gently boil, uncovered, 5 minutes.

  3. Stir in broccoli, bell pepper, carrots and garlic pressed with Garlic Press. Return to a boil and continue cooking 2 minutes. (Sauce will be thin. Do not overcook.) Let stand 8 minutes for sauce to thicken.

  4. Spoon onto Oval Platter. Top with Parmesan cheese grated with Rotary Grater, if desired.


  • 4  servings

Nutrients per serving:

Calories 370, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 95 mg, Carbohydrate 48 g, Protein 15 g, Sodium 1250 mg, Fiber 4 g

U.S. Diabetic exchanges per serving:

3 starch, 1 meat, 1 fat (3 carb)

Cook's Tips:

This recipe starts with a convenient packaged mix of dried pasta and cheese sauce. You'll find this product among the many pasta and rice products in most grocery stores.

Get a jump start in preparing this recipe. Early in the day or the night before, cut vegetables, wrap securely and refrigerate so they're all ready when you begin the cooking.

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