TWO-CHEESE FETTUCCINE PRIMAVERA
Steps:
- 1. Cook fettuccine as directed on package.
- 2. Meanwhile, combine onion, garlic, chicken broth, basil, oregano, and black pepper in a 2-quart glass measure.
- 3. Cover with vented plastic wrap and microwave on high 3 minutes.
- 4. Stir flour into onion mixture.
- 5. Using wire whisk in a salad bowl, blend milk into mixture; recover.
- 6. Stirring with whisk after every 2 minutes, microwave on high 6-7 minutes, or until thickened.
- 7. Stir mozzarella cheese into mixture and set aside.
- 8. Place broccoli and bell pepper in a 1-quart casserole.
- 9. Cover and microwave on high 2-3 minutes.
- 10. Drain pasta and stir reserved sauce into it along with the vegetables.
- 11. Sprinkle parmesan cheese on top and serve immediately.
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Kamikazi Goatz
[email protected]This recipe was a disaster! The sauce curdled and the vegetables were burnt. I would not recommend this recipe to anyone.
Biba Malik
[email protected]The recipe was missing salt and pepper. I had to add a significant amount to make it palatable.
Madhu Kunwar
[email protected]The vegetables were overcooked and mushy. I would recommend cooking them for a shorter amount of time to keep them crisp.
Mustapha Ramcharan
[email protected]The sauce was too thick and heavy. I would recommend using less butter and flour to make it lighter.
Drew Meeks
[email protected]This dish was a bit bland for my taste. I would recommend adding more spices and herbs to give it more flavor.
Mami Ledikwa
[email protected]This was a quick and easy recipe to make, and it turned out great! The fettuccine primavera was creamy and flavorful, and the vegetables were cooked perfectly. I especially liked the use of fresh herbs, which added a bright and aromatic flavor to the
Nirmol Nirob
[email protected]I was a bit skeptical about this recipe at first, but I was pleasantly surprised! The fettuccine primavera was creamy and flavorful, and the vegetables were cooked perfectly. I especially liked the addition of sun-dried tomatoes, which added a tangy
MD Sumon Rana
[email protected]This dish was a delicious and healthy way to get my daily dose of vegetables. The fettuccine pasta was cooked al dente and the vegetables were crisp and tender. The two cheeses added a creamy and flavorful touch to the dish. I especially enjoyed the
Pritam Rai
[email protected]Two thumbs up for this recipe! The fettuccine primavera was a hit with my family. The sauce was creamy and flavorful, and the vegetables were cooked perfectly. I loved the addition of lemon zest, which brightened up the dish and gave it a refreshing
Nabulime Getrude
[email protected]This fettuccine primavera was a delightful and colorful treat! The combination of two cheeses, Parmesan and mozzarella, added a rich and creamy flavor to the dish, while the fresh vegetables brought a crisp and vibrant texture. The asparagus, broccol