John Washington
Vegetable Fettuccine with Creamy Alfredo Sauce
This delightful Vegetable Fettuccine with Creamy Alfredo Sauce is a hearty and satisfying vegetarian pasta dish, perfect for a cozy dinner at home. Combining the rich, savory flavors of a homemade Alfredo sauce with the freshness of sautéed vegetables, this dish is both indulgent and nutritious.
Ingredients:
– 12 oz fettuccine pasta
– 1 tablespoon olive oil
– 1 cup broccoli florets
– 1 cup sliced bell peppers (red, yellow, or green)
– 1 cup zucchini, thinly sliced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped, for garnish
Instructions:
1. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the broccoli, bell peppers, and zucchini to the skillet. Cook the vegetables for about 5-7 minutes, stirring occasionally, until they are tender but still slightly crisp.
4. Pour in the heavy cream and bring it to a simmer. Let it cook for a few minutes, stirring frequently, until it slightly thickens.
5. Stir in the grated Parmesan cheese until it melts and the sauce becomes creamy. Season with salt and pepper to taste.
6. Add the cooked fettuccine pasta to the skillet and toss well to combine all the ingredients, ensuring the pasta is well coated with the sauce.
7. Serve immediately, garnished with fresh chopped parsley.
Enjoy your home-cooked Vegetable Fettuccine with Creamy Alfredo Sauce—a perfect blend of wholesome vegetables and indulgent creamy pasta.
