Ingredients for Fettuccine Vegetable Alfredo
- 1 pound fettuccine
- Olive Oil
- 1 ½ cups thinly sliced carrots
- Green Onion
- Garlic Clove
- Fresh Spinach
- 1 ½ cups Alfredo sauce
- Parmesan Cheese
- 1 tablespoon chopped fresh basil
- salt and freshly ground black pepper to taste
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How to Make Fettuccine Vegetable Alfredo
- Cook fettuccine according to package directions. Reserve about 1/2 cup of pasta water before draining.
- While pasta cooks, thinly slice 1 ½ cups of carrots.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add carrots and sauté for 3-4 minutes, until slightly softened.
- Add ½ cup chopped onion and 2 cloves minced garlic to the skillet. Sauté for another 3-4 minutes, until fragrant and tender.
- Stir in 5 oz (140g) fresh spinach and cover the skillet. Cook for 3-4 minutes, or until spinach wilts completely, stirring occasionally.
- Pour in 1 ½ cups of Alfredo sauce (store-bought or homemade). Add ½ cup grated Parmesan cheese and 1 tablespoon chopped fresh basil.
- Add the cooked fettuccine to the skillet and toss to combine. If the sauce is too thick, add a little pasta water at a time until desired consistency is reached.
- Cook for 1-2 minutes, allowing the flavors to meld and the pasta to heat through.
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately and garnish with extra Parmesan cheese and basil, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
13g
Fat
14g
Carbs
17g
