This Light Vegetable Fettuccini Alfredo has all of the flavor, without that heaviness of most alfredos. And you can always sprinkle a little more Parmesan over the top if you’re feeling wild like that.
Light Vegetable Fettuccini Alfredo
This Light Vegetable Fettuccini Alfredo has all of the flavor, without that heaviness of most alfredos. And you can always sprinkle a little more Parmesan over the top if you’re feeling wild like that.
Ingredients
- 8 oz. fettuccini, cooked al dente
- 1 c. half and half
- 6 tbs. butter
- ½ c. grated parmesan (NOT FROM A GREEN CAN)
- 8 oz. assorted steamed spring vegetables
Instructions
- Prepare pasta al dente according to package directions, and steam vegetables.
- Meanwhile, in a medium saucepan or sauté pan, bring half and half and butter to a simmer over medium-low heat. Make sure you don’t boil it.
- Drain pasta and vegetables and place in a large bowl. Add parmesan to cream mixture and stir. Pour Alfredo sauce over pasta and vegetables and toss gently to coat.
Recipe and Photo: The Three Little Piglets
