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
Category: Entree,Dinner
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.
- 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.
