Quick and Easy Fettuccini Alfredo with Veggies
Indulge in the creamy comfort of this Quick and Easy Fettuccini Alfredo with Veggies, a one-pan wonder that blends rich, velvety Alfredo sauce with tender, sautéed vegetables for a delightful twist on the classic pasta dish. Perfect for busy weeknights, this recipe comes together in just 30 minutes, combining fettuccini with a medley of vibrant veggies like broccoli, carrots, and yellow squash. The creamy sauce, made from garlic-infused heavy cream and Parmesan cheese, coats every strand of pasta for an irresistible flavor. A sprinkle of fresh parsley adds a bright finishing touch, making this wholesome yet indulgent meal both satisfying and elegant. Whether you're cooking for your family or hosting friends, this dish is your go-to for a quick, crowd-pleasing dinner.
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Recipe Information
Ingredients
- 12 oz fettuccini pasta
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1.5 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cups broccoli florets
- 1 carrot, thinly sliced
- 1 yellow squash, chopped
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the fettuccini pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the broccoli florets, carrot slices, and yellow squash. Sauté the vegetables for 5-7 minutes until tender but still slightly firm. Remove from heat and set aside.
In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the heavy cream and bring it to a gentle simmer, stirring occasionally. Continue to simmer for 2-3 minutes.
Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Add salt and black pepper to taste.
Add the cooked fettuccini and sautéed vegetables to the Alfredo sauce, and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Divide the pasta among serving plates, garnish with freshly chopped parsley, and serve immediately.
Nutrition Facts
Calories |
2619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.2 g | 269% | |
| Saturated Fat | 119.0 g | 595% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 3997 mg | 174% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 12.3 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1088 mg | 84% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 864 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.
