Spring Vegetable Fettuccine Alfredo
Spring Vegetable Fettuccine Alfredo is a delightful dish that captures the essence of spring with its vibrant vegetables and creamy, garlicky sauce. This easy-to-make pasta dish is perfect for any occasion, from brunch gatherings to cozy dinners, impressing guests with its restaurant-quality flavor while using simple ingredients. With each twirl of fettuccine, experience the rich textures and fresh tastes that make this recipe a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 3 cloves fresh garlic (minced)
- 1 cup grated Parmesan cheese
- 2 cups seasonal vegetables (asparagus, peas, bell peppers)
- 2 tbsp butter
- Salt and pepper to taste
- 1 tbsp lemon juice
- Fresh basil or parsley for garnish
Instructions
- Cook the fettuccine in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt butter and sauté garlic until fragrant. Add seasonal vegetables and cook until tender (about 5-7 minutes).
- Pour in heavy cream, stirring gently until slightly thickened (3-5 minutes).
- Stir in Parmesan cheese until melted and smooth; season with salt, pepper, and lemon juice.
- Toss cooked fettuccine into the sauce mixture until well-coated.
- Garnish with fresh herbs before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 590mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg
Keywords: - Feel free to use frozen vegetables if pressed for time—just ensure they are thawed before adding them to the pan. - For a lighter version, substitute heavy cream with half-and-half or almond milk mixed with cornstarch as a thickener.