Fettuccine Vegetable Alfredo
Creamy, comforting, and packed with vibrant veggies, Fettuccine Vegetable Alfredo is the ultimate twist on a classic Italian favorite. This delightful dish combines tender fettuccine pasta with a rich, velvety Alfredo sauce made from butter, heavy cream, and freshly grated Parmesan cheese. Sautéed broccoli, red bell peppers, yellow squash, and wilted spinach add a burst of color, flavor, and nutrition, making it a well-balanced meal that satisfies your craving for comfort food. Perfect for weeknight dinners or special occasions, this recipe comes together in just 40 minutes and serves up to four people. Whether garnished with fresh parsley or served as-is, it’s a must-try for pasta lovers!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1.5 cups heavy cream
- 1.5 cups grated Parmesan cheese
- 0.5 teaspoons freshly ground black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 yellow squash, thinly sliced
- 2 cups spinach leaves
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the broccoli florets, red bell pepper, and yellow squash. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Stir in the spinach and cook for an additional 2 minutes until wilted. Remove the vegetables from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown it.
Pour in the heavy cream and bring to a gentle simmer, stirring constantly. Gradually whisk in the grated Parmesan cheese, allowing it to melt and create a smooth, creamy sauce.
Season the sauce with salt and black pepper, adjusting to taste. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until the desired consistency is reached.
Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the Alfredo sauce.
Gently fold in the sautéed vegetables, ensuring they are evenly distributed throughout the pasta.
Serve immediately, garnished with fresh parsley if desired. Enjoy your homemade Fettuccine Vegetable Alfredo!
Nutrition Facts
Calories |
3675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.8 g | 306% | |
| Saturated Fat | 128.5 g | 642% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 4636 mg | 202% | |
| Total Carbohydrate | 272.6 g | 99% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 20.6 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1523 mg | 117% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 840 mg | 18% | |
*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.
