Vegetable Alfredo Food

VEGETABLE FETTUCCINE ALFREDO

Steps:

• Place cream cheese, milk and butter in medium saucepan. Cook on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently.
• Meanwhile, cook vegetables in large saucepan of boiling water 2 min. Add pasta; cook an additional 3 min. Drain. Place in large serving bowl.
• Add Parmesan cheese and black pepper to cream cheese sauce; mix well. Add to pasta mixture; mix lightly.

FETTUCCINE VEGETABLE ALFREDO

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.

SPRING VEGETABLE FETTUCCINE ALFREDO

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.

VEGETABLE ALFREDO

Steps:

• Cook pasta as directed to just soft.
• Cut/dice broccoli, squash, and red pepper, and heat in a skillet on medium until soft.
• In a bowl, whisk together heavy cream, flour, vegetable stock, and Greek yogurt. Pour into skillet with vegetables, and pasta.
• Cook 8-10 minutes on medium, stirring occasionally. Add parmesan cheese and stir just until melted.
• Serve topped with extra parmesan cheese

SLOW COOKER VEGETABLE FETTUCCINE ALFREDO

Steps:

• Rub the walls of the slow cooker with the butter.
• Place zucchini, carrots, broccoli, mushroons, green onions, garlic, seasonings and parmesan cheese into the slow cooker. Cover and cook on high for 2 hours.
• Just prior to serving time, cook the fettucine to "al dente". Drain.
• Add cooked fettucine, mozerella, cream and eggs yolks to the slow cooker. Stir gently to blend all ingredients. Replace cover on the slow cooker and continue to heat for 10 to 15 minutes.
• Serve.

VEGETABLE LASAGNA ALFREDO

Steps:

• Preaheat oven to 350.
• Heat oil in large skillet. Saute garlic, sliced vegetables, thyme, and pepper, until vegetables are crisp/tender(about 7 minutes).
• Remove from heat and add drained tomatoes, set aside.
• Combine ricotta cheese, egg and parmesan in separate bowl.
• In another bowl, mix alfredo sauce and milk until smooth.
• To assemble;spread 3/4 cup of alfredo sauce mixture in bottom of 9x13 pan. Top with half of the uncooked noodles, pressing noodles into sauce. Spread with half of the ricotta mixture, top that with half of the vegetable mixture, then half of the mozzarella cheese. Repeat layers beginning with 3/4 cup of sauce.
• Pour remaining sauce over final layer. Cover with foil.
• Bake 50 minutes, uncover and continue baking for 10 minutes.
• Remove from oven, let stand for 15 minutes before serving.

VEGETABLE ALFREDO

Steps:

• Combine cream cheese, almond breeze, cheese, olive oil, and garlic powder.
• Mix over low to medium heat until melted.
• Add vegetables and stir until well coated.
• Serve.

VEGETABLE LASAGNA WITH ALFREDO SAUCE

Steps:

• Preheat oven to 350. Spray a 9x9x2" baking dish with cooking spray.
• Mix egg and ricotta cheese. Add chopped vegetables, onions and mushrooms. Season with salt and pepper.
• Spread 1/2 cup of alfredo sauce on the bottom of the dish. Top with 2 noodles, 1/3 of the vegetable mixture, 2 more noodles and 1/2 cup of sauce.
• Repeat layers, finishing with 2 noodles and remaining sauce.
• Cover dish with foil and bake for 30 minutes. Remove foil and sprinkle with mozzarella cheese. Bake an additional 20 minutes.
• Tip: To make chicken lasagna, add about 1 cup of Schwan's diced chicken breast meat.

CHICKEN & VEGETABLE ALFREDO

Steps:

• Cook fettuccine according package directions. Meanwhile, in a large skillet, saute chicken and peas in butter until chicken is no longer pink. Add tomatoes and garlic; cook 2 minutes longer. , Combine the flour, salt, pepper and cream; stir into chicken mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened., Stir in goat cheese and parsley; cook and stir until cheese is melted. Drain fettuccine; toss with chicken mixture.