Spring Vegetable Fettuccine Alfredo Food

SPRING VEGETABLE FETTUCCINE ALFREDO

Spring Vegetable Fettuccine Alfredo image

Number Of Ingredients 0

Ingredients

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 671

FETTUCCINE WITH FRESH VEGETABLES

Fettuccine With Fresh Vegetables image

Make and share this Fettuccine With Fresh Vegetables recipe from Food.com.

Provided by Daisy58

Categories < 30 Mins

Time 25m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces uncooked fettuccine pasta
2 1/2 tablespoons olive oil
2 tablespoons Mrs. Dash garlic and herb seasoning, blend
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
2 cups chopped asparagus
1/4 cup fresh lemon juice
3/4 cup shredded mozzarella cheese or 3/4 cup provolone cheese, blend

Steps:

Prepare pasta according to package directions.
Meanwhile heat oil in large skillet over medium heat.Add vegetables and Mrs. Dash Garlic and Herb seasoning.
Cook and stir about 8 minutes.
Toss together hot pasta, vegetables and lemon juice. Mix in cheese and stir.

FETTUCCINE VEGETABLE ALFREDO

Fettuccine Vegetable Alfredo image

Creamy pasta dish by Southern Living that can be an entree (4 servings) or a side dish (6 servings). The original recipe calls for 8 oz fresh mushrooms and 1 cup of carrots; however, I don't like mushrooms, so I just use 1 1/2 cups of carrots. Make sure to slice the carrots quite thin.

Provided by KissKiss

Categories Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

9 ounces fettuccine
2 tablespoons olive oil
2 1/2 carrots, cut into 1/4-inch slices (about 1 1/2 cups)
1 tablespoon green onion, finely chopped
1 garlic clove, minced
2 (6 ounce) packages fresh spinach, thoroughly washed
16 ounces alfredo sauce
1/4 cup parmesan cheese, grated
1/4 cup basil, chopped
salt and pepper, to taste

Steps:

Prepare fettuccine according to package directions.
Meanwhile, in a large pan saute carrots in hot oil over medium-high heat for 3-4 minutes. Stir in onion and garlic and saute 3-4 minutes or until tender.
Add spinach and cover, allowing to cook and wilt for 3-4 minutes, stirring occasionally until all spinach is wilted. Stir in Alfredo sauce, Parmesan, basil and cooked pasta.
Stir until all ingredients are blended and cook 1-2 minutes until thoroughly heated. Season with salt and pepper, to taste, and serve immediately.

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