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Cracked Pepper Fettuccine Pasta Primavera

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Serving Size: 
  • 1/2 lb. Pappardelle’s Cracked Pepper Fettuccine
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1 lb. asparagus, trimmed, and cut into 1 1/2 in. diagonals
  • 1 carrot, diced
  • 1 yellow squash, diced
  • 1/4 lb. snow peas, cut into 1/2 in. diagonals
  • 3/4 teaspoon salt*
  • 3/4 cup veggie or chicken broth*
  • 1/2 cup heavy or whipping cream*
  • 1 small head radicchio, thinly sliced
  • 1 plum tomato, diced
  • Freshly grated Parmesan cheese

*Or use Pappardelle's (11 oz.) Marsala Cream Sauce

    1. Melt butter in a skillet over medium heat. Add onions, cook until softened or about 5-8 minutes. Stir in asparagus, cook until just tender or about 5 minutes. Add carrot, yellow squash and snow peas. Cook 3 minutes.
    2. Stir in salt and broth, bring to boil and cook until liquid is reduced by half, about 3-5 minutes. Stir in cream and cook until sauce thickens slightly, about 5 minutes. (-Or- *Use Pappardelle’s (11 oz.) Marsala Cream Sauce for “*” items and heat, but do not reduce, sauce.)
    3. Add radicchio, cook until it wilts, approximately 2 minutes.
    4. Cook pasta in a separate pot of salted boiling water until al dente (about 8-10 minutes). Drain.
    5. Toss hot pasta and sauce in a large bowl, sprinkle with tomatoes and serve with freshly grated Parmesan cheese.

    From This Recipe

    $8.00 | 1 lb. package
    $6.99 | 11 oz. container