Vegetable Fettuccine 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 ALFREDO

Steps:

• Grate the cheese, black pepper and nutmeg if you need to.
• Put 4 quarts of water to boil.
• Cooking: Set small frying pan in mid-high heat. Add the butter and the cream to the frying pan and mix well.
• Stir the sauce frequently and add the black pepper, salt and nutmeg, boil and stir frequently until the sauce becomes heavier, then reduce the heat. Add the pasta to the boiling water along with some salt and cook to your liking.
• Once the pasta is cooked, drain the pasta and add it to the sauce. Add the grated cheese to the sauce and pasta, and mix until the cheese is absorbed by the sauce.

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.

FETTUCCINE ALFREDO WITH VEGGIES

Steps:

• Bring a large pot of salted water to a boil for pasta. Cook the pasta until al dente according to the package directions, then reserve 2 cups of the pasta water and drain.
• Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. When the oil is hot, scatter in the mushrooms. Cook, without stirring, until browned on the underside, 1 to 2 minutes. Stir and continue to cook until well browned, about 2 minutes more. Add the Brussels sprouts and scallions. Season with salt and the red pepper flakes. Cook and toss until the leaves are wilted but still bright green, about 3 minutes.
• Add another 1 tablespoon oil to the skillet. Make a space in the middle and add the tomato paste and sliced garlic. Cook and stir until sizzling, about 1 minute. Add 1 cup of the pasta water and bring to a rapid simmer. Cook until the vegetables are tender and the sauce has thickened, about 3 minutes. Add the oat milk and remaining 1 tablespoon oil, bring to a simmer and stir to combine. Toss to coat the pasta with the sauce, adding the remaining pasta water, as needed, if it seems dry. (You may not need all of the pasta water.) Serve with torn basil.

SHRIMP AND VEGGIE FETTUCCINI ALFREDO

Steps:

• Chop veggies.
• In a pan, heat oil to medium high heat. Saute mushrooms for about 5 minutes or until cooked. Place mushrooms in large serving bowl, leaving the oil in the pan.
• Add onion and garlic. Reduce the heat to medium low to sweat the onions and garlic until tender. Also place in large serving bowl.
• In a large pot of boiling salted water, cook pasta per directions. Add broccoli to boiling water for last 3-5 minutes. Drain and place pasta and broccoli into the serving bowl.
• Add shrimp to warm mixture, and toss all ingredients together.
• Top with Alfredo Sauce.

FETTUCCINE WITH FRESH VEGETABLES

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.

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.