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Creamy Spring Vegetable Fettuccine Alfredo

Creamy Spring Vegetable Fettuccine Alfredo - featured image
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A quick and easy creamy Alfredo pasta featuring fresh spring vegetables like asparagus, peas, and zucchini, blended with a rich sauce made from cream cheese and Parmesan. Perfect for a comforting weeknight dinner or casual gathering.

Ingredients

Scale
  • 12 ounces (340 grams) fettuccine pasta, dried or fresh
  • 3 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 cup (240 ml) heavy cream
  • 4 ounces (115 grams) cream cheese, softened
  • 1 cup (100 grams) freshly grated Parmesan cheese
  • 1 bunch (about 8 ounces/225 grams) asparagus, trimmed and cut into 2-inch pieces
  • 1 cup (150 grams) fresh peas, shelled (or frozen, thawed)
  • 1 medium zucchini, thinly sliced into half-moons
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon olive oil (optional, for sautéing vegetables)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of fettuccine and cook according to package instructions (about 10 to 12 minutes) until al dente. Stir occasionally to prevent sticking. Reserve 1 cup (240 ml) of pasta cooking water, then drain pasta and set aside.
  2. While pasta cooks, heat 1 tablespoon olive oil over medium heat in a large skillet. Add asparagus pieces and sauté for 3 minutes until bright green and tender-crisp. Add peas and zucchini slices, cooking for another 2 minutes. Season lightly with salt and pepper. Remove vegetables from pan and keep warm.
  3. In the same skillet, melt 3 tablespoons unsalted butter over medium-low heat. Add minced garlic and cook gently for about 1 minute until fragrant but not browned.
  4. Slowly pour in 1 cup heavy cream, stirring to combine. Add softened cream cheese in small chunks, whisking or stirring constantly to melt smoothly into the cream. Keep heat low to prevent curdling.
  5. Gradually sprinkle in 1 cup freshly grated Parmesan cheese, stirring until melted and sauce thickens slightly. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
  6. Add drained fettuccine and sautéed vegetables to the skillet. Toss gently to coat pasta evenly with creamy sauce. Taste and adjust seasoning with salt and pepper.
  7. Remove from heat, sprinkle with chopped fresh parsley, and serve immediately while warm and creamy.

Notes

Use good-quality Parmesan like Parmigiano-Reggiano for authentic flavor. Keep heat low when melting cream cheese to avoid curdling. Reserve pasta water to adjust sauce consistency. Do not overcook vegetables; keep them tender-crisp for best texture. Leftovers store well up to 2 days; reheat gently with added liquid to restore creaminess.

Nutrition

Keywords: fettuccine alfredo, spring vegetables, creamy pasta, easy dinner, homemade pasta, asparagus, peas, zucchini, comfort food

Find it online: https://avabowls.com/creamy-spring-vegetable-fettuccine-alfredo-recipe-easy-homemade-pasta-delight/