Ww Country Garden Alfredo
Indulge in the wholesome goodness of Ww Country Garden Alfredo, a creamy and vibrant twist on a classic pasta dish that bursts with fresh garden vegetables. This recipe features tender whole wheat fettuccine tossed in a luscious Alfredo sauce made with heavy cream, Parmesan cheese, and a hint of low-sodium vegetable broth for added depth. A medley of zucchini, yellow squash, broccoli, and carrots brings both color and nutrition, creating a perfect balance of creamy and refreshing flavors. With a delicate touch of garlic, a sprinkle of crushed red pepper flakes for optional heat, and a garnish of fresh parsley, this lightened-up Alfredo is as satisfying as it is nourishing. Ready in under an hour, it’s the ultimate comfort food for a wholesome family dinner or a delightful weeknight treat!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta (whole wheat)
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 3 Garlic cloves, minced
- 1 Zucchini, thinly sliced
- 1 Yellow squash, thinly sliced
- 2 cups Broccoli florets
- 1 cup Carrots, julienned
- 1 cup Heavy cream
- 0.5 cup Low-sodium vegetable broth
- 1 cup Grated Parmesan cheese
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- 2 tbsp Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the whole wheat fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
In a large skillet over medium heat, melt the unsalted butter with the olive oil. Add minced garlic and sauté for 1 minute until fragrant.
Add the zucchini, yellow squash, broccoli florets, and carrots to the skillet. Sauté the vegetables for 5-8 minutes until tender but still slightly crisp.
Lower the heat to medium-low. Pour heavy cream and vegetable broth into the skillet, stirring to combine. Allow the mixture to simmer for 2-3 minutes.
Gradually stir in the grated Parmesan cheese until fully melted and the sauce is smooth. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
Season the sauce with salt, black pepper, and optional crushed red pepper flakes for a touch of heat.
Toss the cooked fettuccine pasta with the Alfredo sauce and vegetables until evenly coated.
Top with freshly chopped parsley for a burst of flavor and color. Serve immediately and enjoy!
Nutrition Facts
Calories |
2060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2917 mg | 127% | |
| Total Carbohydrate | 125.4 g | 46% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 20.4 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1162 mg | 89% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1722 mg | 37% | |
*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.
