** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a large skillet over medium heat melt margarine.
2. Stir fry garlic and vegetables until tender crisp.
3. Stir in soup, milk and cheese. Bring to a boil, reduce heat to low.
4. Cover and simmer for 5 minutes stirring occasionally.
5. Pour over fettuccine; toss to coat. Notes: * For vegetables use your favorite combination such as carrots, zucchini, and mushrooms; broccoli, cauliflower, and red pepper; sliced carrot, mushrooms, and snow peas.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Gluten, MSG, Cheese, Garlic allergies.