Spring Vegetable Fettuccine Alfredo Recipes
SPRING VEGETABLE FETTUCCINE
Five ingredients and twenty minutes are all you need to whip up a creamy veggie fettuccine dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Cook and drain fettuccine as directed on package.
- Meanwhile, in 12-inch nonstick skillet, heat half-and-half to boiling over medium heat. Stir in cheese and garlic salt. Cook, stirring constantly, until cheese is melted and mixture is smooth.
- Stir in vegetables. Cook about 7 minutes, stirring occasionally, until vegetables are tender. Serve over fettuccine. Sprinkle with pepper.
Nutrition Facts : Calories 460, Carbohydrate 51 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 5 g, Protein 15 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 5 g, TransFat 1/2 g
SPRING VEGETABLE FETTUCCINE ALFREDO
Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
- Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
- Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
- Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.
More about "spring vegetable fettuccine alfredo recipes"
CHICKPEA ALFREDO WITH SPRING VEGGIES - BETTER HOMES …
From bhg.com
5/5 (23)
Calories 290 per serving
- In a small bowl combine cashews and enough boiling water to cover. Let stand, covered, 20 minutes; drain. Rinse and drain again. Meanwhile, cook pasta according to package directions, adding asparagus the last 3 minutes and spinach and peas the last 1 minute; drain.
- In a small saucepan whisk together 1 1/4 cups water and flour until smooth (mixture may be a bit foamy). Cook and stir over medium heat just until bubbly.
- For sauce, in a blender combine soaked cashews, flour mixture, and next five ingredients (through pepper). Cover and pulse several times, then blend 5 minutes or until smooth. If desired, stir in basil and/or parsley.
- Transfer pasta mixture to a serving dish. Drizzle with sauce; toss to coat. Sprinkle with additional black pepper and, if desired, cheese.
THIS SPRING VEGETABLE PASTA ALFREDO IS A GARDEN ON A PLATE ...
From cookinglight.com
Servings 6
Calories 239 per serving
Total Time 30 mins
SPRING VEGETABLE FETTUCCINE ALFREDO - LOVE GROWS WILD
From lovegrowswild.com
Estimated Reading Time 2 mins
10 BEST VEGETABLE ALFREDO PASTA RECIPES - YUMMLY
From yummly.com
SPRING VEGETABLE AND BACON ALFREDO - CELEBRATING SWEETS
From celebratingsweets.com
4.9/5 (13)
Total Time 30 mins
Category Main Dishes
Calories 344 per serving
- Begin boiling a large pot of water for the pasta. While you're waiting for the water to boil, continue with the rest of the recipe.
- In a large saucepan or skillet, saute bacon until cooked through, stirring occasionally. Remove bacon with a slotted spoon and place on a paper towel lined plate to drain. Pour off all but 1 tablespoon of fat in the pan. In the remaining fat, saute leeks until tender, about 5 minutes. Remove leeks from the pan. Add 2 tablespoons olive oil and garlic cloves. Cook, stirring frequently for a couple minutes until the garlic begins to soften. Add flour and stir to combine. Whisk in milk and stock and bring to a simmer, whisking occasionally. Once the mixture starts simmering, it will thicken slightly. Add 1/4 cup parmesan cheese. Keep the mixture warm over low heat, whisking occasionally, while you prepare the pasta.
- Add spaghetti and a generous pinch of salt to the pot of boiling water. About 3 minutes before the spaghetti is done add the asparagus and peas to the pasta pot. Cook until the vegetables are tender but still holding their bright green color. Drain the pasta, peas and asparagus.
- Combine the pasta, peas, asparagus, leeks, bacon and sauce. Toss gently to combine. Add salt, pepper and parmesan cheese to taste. Serve immediately with Signature SELECT Italian Sparkling Mineral Water on the side.
FETTUCCINE ALFREDO RECIPE A TASTE OF SPRING AND SUMMER
From kitchenatics.com
Cuisine American, Italian
Category Main Course
Servings 4
Estimated Reading Time 3 mins
- Cook pasta according to package instructions. Reserve ½ cup pasta water. Drain the pasta and toss with olive oil.
- Slice the mushroom caps into ¼-inch thick strips. Remove the hard ends of the asparagus. Slice into 2-inch pieces.
- In a large skillet, heat 2 tablespoons butter over medium heat. When the butter has melted, increase the heat to medium-high and add the mushrooms. Let the mushrooms cook for 1 to 2 minutes without stirring until they have browned. After that, stir-fry for about 1 to 2 minutes until golden.
- Add another tablespoon of butter and the asparagus. Season with salt. Stir occasionally and cook until the asparagus is tender, about 2 to 4 minutes. Toss the vegetables with the pasta.
SHRIMP & VEGETABLE FETTUCCINE ALFREDO RECIPE | LAND O’LAKES
From landolakes.com
5/5 (4)
Calories 330 per serving
- Cook fettuccine in 2-quart saucepan according to package directions. Drain pasta;return to saucepan.
- Add cheeses and half & half. Cook over medium heat, stirring constantly, 3-5 minutes or until cheeses are melted.
- Melt butter in 10-inch skillet until sizzling; add garlic. Cook 1 minute over medium-high heat. Add snap peas, cauliflower, carrots and red pepper. Continue cooking, stirring occasionally, 5-7 minutes or until vegetables are crisply tender. Add shrimp; cook 1-2 minutes or until shrimp are heated through. Stir vegetable mixture into fettuccine mixture.
SPRING VEGGIE FETTUCCINE ALFREDO RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 1 min
SPRING VEGETABLE FETTUCCINE ALFREDO RECIPE | FOOD NETWORK ...
From carrot.recipes.does-it.net
SPRING VEGETABLE FETTUCCINE ALFREDO - BIGOVEN.COM
From bigoven.com
SPRING VEGETABLE FETTUCCINE ALFREDO | RECIPE | FOOD ...
From pinterest.ca
SPRING VEGETABLE FETTUCCINE ALFREDO RECIPE | FOOD NETWORK ...
From mastercook.com
SPRING VEGETABLE FETTUCCINE ALFREDO RECIPE - FOOD NEWS
From foodnewsnews.com
SPRING VEGETABLE FETTUCCINE ALFREDO - CRECIPE.COM
From crecipe.com
SPRING VEGETABLE FETTUCCINE ALFREDO RECIPE
From crecipe.com
SPRING VEGETABLE FETTUCCINE ALFREDO- TFRECIPES
From tfrecipes.com
SPRING VEGETABLE FETTUCCINE ALFREDO | RECIPE | FOOD ...
From pinterest.ca
FETTUCCINE ALFREDO WITH VEGETABLES RECIPE - ALL ...
From therecipes.info
SPRING VEGETABLE FETTUCCINE RECIPES
From tfrecipes.com
PENNE ALFREDO WITH VEGETABLES RECIPE - EASY RECIPES
From recipegoulash.com
SPRING VEGETABLE FETTUCCINE ALFREDO RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
