Spring Vegetable Fettuccine Alfredo Recipes

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SPRING VEGETABLE FETTUCCINE



Spring Vegetable Fettuccine image

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

1 package (9 oz) refrigerated fettuccine
1 cup half-and-half
1 container (5 oz) garlic-and-herb spreadable cheese
1/2 teaspoon garlic salt
1 bag (1 lb) frozen baby peas, carrots, pea pods and corn (or other combination), thawed and drained
Freshly ground pepper, if desired

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 Vegetable Fettuccine Alfredo image

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

Kosher salt
One 9-ounce package fresh fettuccine
Extra-virgin olive oil, for tossing
2 cups shiitake mushrooms (about 4 ounces), stems removed and discarded
1 bunch thin asparagus, about 1 pound
1 stick (8 tablespoons) unsalted butter
1/2 cup frozen peas
Freshly ground black pepper
2 cups heavy cream
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
1 tablespoon chopped chives
Finely grated zest of 1/2 lemon

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.

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