My Easy Alfredo Primavera
Creamy, vibrant, and oh-so-satisfying, My Easy Alfredo Primavera is the perfect fusion of rich Alfredo sauce and crisp garden-fresh vegetables. This quick and flavorful pasta dish combines tender fettuccine with sautéed zucchini, yellow squash, bell peppers, and broccoli, all tossed in a velvety Parmesan cream sauce seasoned with Italian herbs. Ready in just 35 minutes, this recipe is a weeknight dinner dream that feels like a restaurant-quality meal. Garnish with fresh parsley for an extra pop of color and flavor, and enjoy a comforting plate of homemade goodness that’s ideal for vegetarians or anyone craving a fresh twist on classic Alfredo pasta.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 medium red bell pepper, sliced into strips
- 2 cups broccoli florets
- 4 tbsp unsalted butter
- 2 cups heavy cream
- 1.5 cups grated Parmesan cheese
- 1 tsp Italian seasoning
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the zucchini, yellow squash, red bell pepper, and broccoli florets to the skillet. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender but still crisp. Remove the vegetables from the skillet and set aside.
In the same skillet, melt the butter over medium-low heat. Stir in the heavy cream and cook for 2–3 minutes, stirring frequently.
Gradually whisk in the grated Parmesan cheese, a handful at a time, allowing it to melt before adding more. Continue stirring until the sauce is smooth and creamy.
Season the Alfredo sauce with Italian seasoning, salt, and black pepper. If the sauce is too thick, stir in a few tablespoons of the reserved pasta water until the desired consistency is reached.
Return the cooked vegetables to the skillet and stir to coat them evenly in the Alfredo sauce.
Add the cooked fettuccine to the skillet and toss everything together until the pasta is fully coated and heated through.
Serve the Alfredo Primavera immediately, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
4127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.6 g | 358% | |
| Saturated Fat | 152.9 g | 764% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 3470 mg | 151% | |
| Total Carbohydrate | 283.3 g | 103% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 28.4 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1536 mg | 118% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1408 mg | 30% | |
*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.
