Description
A light and creamy Fettuccine Alfredo featuring bright spring vegetables like asparagus, peas, and spinach, perfect for a cozy dinner.
Ingredients
Scale
- 12 oz Fettuccine pasta
- 1 cup asparagus, trimmed and cut into pieces
- 1 cup peas
- 2 cups spinach
- 2 tbsp butter
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
Instructions
- Cook fettuccine according to package instructions. Drain and set aside.
- Melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
- Add asparagus and peas, cooking until tender.
- Stir in spinach until wilted.
- Pour in heavy cream and bring to a simmer.
- Stir in Parmesan cheese until melted and the sauce is creamy.
- Season with salt and pepper to taste.
- Toss the cooked fettuccine with the sauce and vegetables until well combined.
- Serve warm, garnished with additional Parmesan cheese if desired.
Notes
For a lighter dish, consider using half-and-half instead of heavy cream. The sauce can be made in advance and reheats well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 500mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 80mg