Ingredients for Alfredo Pasta Primavera
- 8 ounces cream cheese
- 1/2 cup grated Parmesan cheese
- 4 tablespoons butter
- 1 cup milk
- 2 cups mixed vegetables
- 1 lb fettuccine
- 1/2 cup fresh parsley, chopped
- salt and pepper to taste
- 1/4 cup grated Parmesan cheese, for garnish
- 1 cup frozen corn (cooked), for garnish
- 1 cup chopped ripe tomatoes, for garnish
- olive oil (optional)
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How to Make Alfredo Pasta Primavera
- Melt 4 tablespoons of butter in a medium saucepan over medium-low heat.
- Add 8 ounces of cream cheese and 1/2 cup of grated Parmesan cheese to the saucepan. Stir constantly until melted and smooth.
- Gradually whisk in 1 cup of milk until the sauce is creamy and well combined.
- Season with salt and pepper to taste. Set aside.
- Cook 1 pound of pasta according to package directions.
- While the pasta cooks, prepare your vegetables. If using raw vegetables (e.g., broccoli florets, sliced bell peppers), microwave them for 2-3 minutes until tender-crisp, or sauté them in a pan with a little olive oil.
- Drain the cooked pasta and vegetables.
- Add the cooked pasta and vegetables to the Alfredo sauce. Toss gently to coat.
- Stir in 1/2 cup of chopped fresh parsley (optional).
- Serve immediately. Garnish with an additional 1/4 cup of grated Parmesan cheese, 1 cup of frozen corn (cooked), and 1 cup of chopped ripe tomatoes.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
13g
Fat
156g
Carbs
16g
