Fettuccine Primavera Rosa

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  • Total: 27 min
  • Prep: 20 min
  • Cook: 7 min
  • Yield: 4 servings
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2 Tbsp. olive oil

3 cups assorted cut-up fresh vegetables* (broccolini, red bell pepper, zucchini and/or asparagus)

1 Tbsp. finely chopped garlic

1 jar Bertolli® Four Cheese Rosa Sauce

8 ounces fettuccine, cooked and drained (reserve 1/2 cup pasta water)


  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 reserved pasta water. Cook covered 3 minutes or until heated through. Serve over hot fettuccine and garnish, if desired, with grated Parmesan cheese and ground black pepper.
  3. *SUBSTITUTION: Use 1 package (16 oz.) frozen assorted vegetables, thawed and drained.