This 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
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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
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.
