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 |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.4 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 379 mg | 8% | |
*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.
