Pasta Primavera Alfredo

A creamy and cheesy pasta dish featuring a vibrant mix of seasonal vegetables in a rich Alfredo sauce, perfect for a family meal.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Medium
• Cost: $4.58/serving

Dietary

• Vegetarian
• Nut-Free
• Soy-Free
• Pescatarian
• High-Protein

Tags

• comfort food
• savory
• classic
• quick
• bake
• healthy

Ingredients

• 1 pound fettuccine pasta
• 4 tablespoon unsalted butter
• 2 clove garlic (minced)
• 2 cup heavy cream
• 1.5 cup Parmesan cheese (grated)
• 1 teaspoon lemon zest
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 cup green peas (frozen)
• 1 bunch asparagus (trimmed, cut into 1-inch pieces)
• 1 pint cherry tomatoes (halved)
• 0.25 cup fresh parsley (chopped)
• 1 garlic bread
• 6 ounce mixed greens
• 0.5 cup vinaigrette dressing

Instructions

1. Cook the fettuccine pasta according to package directions in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup of pasta water.
2. While pasta cooks, melt 4 tablespoons unsalted butter in a large skillet or pot over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
3. Pour in 2 cups heavy cream and bring to a gentle simmer, stirring occasionally. Reduce heat to low.
4. Stir in 1 cup grated Parmesan cheese, 1 teaspoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon fresh black pepper. Continue to stir until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a little of the reserved pasta water.
5. Add 1 cup frozen green peas, 1 bunch trimmed asparagus, and 1 pint halved cherry tomatoes to the sauce. Cook for 3-5 minutes, or until vegetables are tender-crisp.
6. Add the drained pasta to the skillet with the Alfredo sauce and vegetables. Toss to coat everything evenly. Add more reserved pasta water if needed to reach desired consistency.
7. Bake the garlic bread according to package directions.
8. Serve the pasta hot, garnished with fresh parsley and additional grated Parmesan cheese, alongside the garlic bread and a simple salad of mixed greens with vinaigrette dressing.

Notes

You can easily swap in other seasonal vegetables like spinach, zucchini, or mushrooms. Leftovers can be gently reheated on the stovetop with a splash of milk or broth to revive the sauce.

Nutrition (per serving)

• Calories: 785
• Protein: 28.5 g
• Carbohydrates: 82.1 g
• Fat: 38.3 g
• Fiber: 6.8 g
• Sodium: 710 mg
• Saturated Fat: 21.5 g
• Sugar: 7.4 g
• Cholesterol: 125 mg