Alfredo Pasta Primavera
Indulge in the perfect fusion of creamy decadence and vibrant vegetables with this Alfredo Pasta Primavera recipe! Featuring tender fettuccine pasta tossed in a luxurious homemade Alfredo sauce made with heavy cream, butter, and freshly grated Parmesan cheese, this dish is elevated with a medley of crisp, garden-fresh vegetables like broccoli, red bell peppers, zucchini, and carrots. Aromatic garlic and a sprinkle of fresh parsley round out the flavors, creating a balanced dish that’s as nutritious as it is delicious. Ready in just 35 minutes, this easy-to-follow recipe is perfect for weeknight dinners or special occasions. Serve it hot and enjoy the comforting harmony of creamy pasta and colorful primavera veggies—sure to impress your family and guests alike!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 2 cups Broccoli florets
- 1 Red bell pepper, sliced
- 1 Zucchini, sliced
- 1 Carrot, julienned
- 1.5 cups Heavy cream
- 4 tbsp Unsalted butter
- 1 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the broccoli florets, red bell peppers, zucchini, and julienned carrot to the skillet. Cook the vegetables for 5-7 minutes, stirring occasionally, until they are tender but still crisp. Remove from the skillet and set aside.
In the same skillet, reduce the heat to low and add the butter. Once melted, pour in the heavy cream and stir well to combine.
Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and black pepper to taste.
Return the cooked vegetables to the skillet and gently toss them to coat evenly in the Alfredo sauce.
Add the drained fettuccine pasta to the skillet and toss everything together until the pasta is fully coated in the sauce.
Remove from heat and sprinkle the chopped fresh parsley over the pasta for garnish.
Serve immediately while hot. Enjoy your creamy and colorful Alfredo Pasta Primavera!
Nutrition Facts
Calories |
881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.4 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 266 mg | 20% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 243 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
