FETTUCCINE ALFREDO WITH VEGETABLES RECIPES RECIPES

Name: Spring Vegetable Fettuccine Alfredo
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 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

SPRING VEGETABLE FETTUCCINE ALFREDO RECIPE | FOOD NETWORK ...

Spring Vegetable Fettuccine Alfredo Recipe | Food Network ... 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

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

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.

FETTUCCINE VEGETABLE ALFREDO RECIPE - FOOD.COM

Fettuccine Vegetable Alfredo Recipe - Food.com 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.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

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.

Nutrition Facts : Calories 372.4, FatContent 11.9, SaturatedFatContent 2.9, CholesterolContent 59.4, SodiumContent 210, CarbohydrateContent 53.5, FiberContent 5.4, SugarContent 3.4, ProteinContent 14.7

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