Alfredo Pasta Primavera is a delicious and vibrant dish that combines the creamy richness of Alfredo sauce with the freshness of spring vegetables. It's a perfect meal for a quick and easy weeknight dinner or a special occasion lunch. This classic dish is sure to impress your family and friends with its flavorful combination of tender pasta, creamy sauce, and colorful vegetables.
Here are our top 10 tried and tested recipes!
PASTA PRIMAVERA ALFREDO
Make a creamy Pasta Primavera Alfredo with cream cheese for savory flavor. Enjoy the broccoli and carrots in this mouthwatering Pasta Primavera Alfredo.
Provided by My Food and Family
Categories Spices
Time 25m
Yield Makes 6 servings, 1-1/3 cups each.
Number Of Ingredients 8
Steps:
- Cook spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.
- Meanwhile, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.
- Drain spaghetti mixture; return to pan. Add sauce; toss to coat.
Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 50 mg, Sodium 290 mg, Carbohydrate 34 g, Fiber 4 g, Sugar 6 g, Protein 11 g
ALFREDO PASTA PRIMAVERA
This is an easy and fast dinner that has lots of flavor! I like to use about 1 cup frozen corn kernels, cooked and 1 cup ripe tomatoes, chopped, which I sprinkle on top along with the fresh parsley, if using. If I use the three cups I use whatever else I have on hand. This makes a very attractive dish to serve. Please note the prep time is for the sauce. It would vary depending on the veggies you were using.
Provided by Junebug
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook cream cheese, parmesan cheese, butter and milk over medium-low heat, until melted and well blended, stirring occasionally.
- If you are using raw veggies cook in the microwave while sauce is cooking.
- Boil pasta while sauce is cooking.
- Drain pasta and vegetables.
- Toss pasta and vegetables lightly with the sauce.
- If using dried parsley toss with the pasta and sauce.
- If using fresh parsley sprinkle over the top after it is all tossed.
Nutrition Facts : Calories 771.2, Fat 53.6, SaturatedFat 31.3, Cholesterol 203.6, Sodium 795.6, Carbohydrate 50.5, Fiber 2.1, Sugar 3.3, Protein 23.3
CHICKEN PRIMAVERA ALFREDO
Sauteed chicken, mushrooms, and green and red peppers in a rich Alfredo sauce.
Provided by Carrie Asta-Pyros
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
- Melt 1/4 cup butter in a large skillet over medium heat; cook and stir chicken and garlic in butter until chicken is browned. Add mushrooms, green bell pepper, and red bell pepper; cook and stir until vegetables are tender.
- Melt remaining 1/2 cup butter with half the heavy cream in a large saucepan over medium heat. Gradually add Parmesan cheese, alternating with pieces of cream cheese, stirring constantly. Stir in remaining heavy cream, simmering until sauce has thickened, about 5 minutes. Stir chicken and vegetable mixture into cream sauce.
- Transfer pasta to the saucepan and stir in egg. Cook and stir for 1 minute and serve immediately.
Nutrition Facts : Calories 974 calories, Carbohydrate 61.5 g, Cholesterol 267.9 mg, Fat 70.8 g, Fiber 3.5 g, Protein 27 g, SaturatedFat 43.1 g, Sodium 440.6 mg, Sugar 4.4 g
CHICKEN N PASTA PRIMAVERA
[DRAFT]
Provided by Food Network
Time 25m
Yield 4 Servings
Number Of Ingredients 5
Steps:
- 1. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 8 minutes or until almost done. Remove chicken from pan.
- 2. Add Recipe Ready Primavera Blend and cook, stirring frequently, 5 minutes or until just tender. Stir in pasta sauce and bring to a boil. Add fettuccine and chicken and toss to coat.* Serve, if desired, with additional parmesan cheese and season with black pepper.
- *Cook chicken to an internal temperature of 165°F as measured with a food thermometer.
PASTA PRIMAVERA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
- To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
- For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
- Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
- Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.
CLASSIC PASTA PRIMAVERA
All the classic flavor. This simplifies the dish and allows you to cook veggies in one pan. Vary the veggies with season.
Provided by Ambervim
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring 4 quarts of water to boil in large pot for pasta.
- Bring 3 quarts water to boil in a large saucepan for veggies with salt.
- Fill a large bowl with ice water and set aside.
- Add green beans to water and cook for 1.5 minutes.
- Add asparagus and cook 30 seconds.
- Add zucchini and cook 30 seconds.
- Add peas and cook 30 seconds.
- Drain veggies and plunge into ice water to stop cooking. Let them sit until chilled, about 3 minutes. Drain well and set aside.
- Melt 3 tbs butter in the now empty saucepan over medium heat.
- Add mushrooms and cook until soft and lightly brown, 8-10 minutes.
- Stir in tomatoes and pepper flakes, cook until tomatoes begin to loose their shape, about 7 minutes.
- Stir in heavy cream and bring to a simmer. Cook until sauce is slightly thickened, about 4 minutes. Cover and keep warm.
- Add pasta and 1 tbs kosher salt to pot and cook, stirring often, until al dente.
- While pasta is cooking, melt remaining 3 tbs butter in a skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- Add blanched veggies and cook until heated through and infused with garlic, about 2 minutes.
- Season to taste.
- Bring tomatoe sauce back to a simmer over medium heat.
- Drain pasta and return it to the pot.
- Add tomato sauce, veggies, basil and lemon juice. Toss to combine.
- Season with salt and pepper to taste.
- Serve immediately passing Parmesan separately.
GARDEN PRIMAVERA FETTUCCINE
"I created this side while trying to make broccoli Alfredo," writes Tammy Perrault of Lancaster, Ohio. "I kept adding fresh vegetables, and the result was this creamy pasta dish!"
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook fettuccine according to package directions, adding vegetables during the last 4 minutes. Drain and return to the pan. , Add Alfredo sauce and basil; toss to coat. Cook over low heat for 1-2 minutes or until heated through. Sprinkle with cheese if desired.
Nutrition Facts : Calories 165 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 121mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
TO DIE FOR FETTUCCINE ALFREDO
This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!
Provided by ERINMARIE
Categories Main Dish Recipes Pasta
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
- In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
- Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.
Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g
SHRIMP PRIMAVERA ALFREDO
The secret to this delicious pasta dish lies in an array of fresh vegetables, quick-cooking shrimp, and prepared Alfredo sauce, jazzed up with two simple ingredients.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and drain linguine as directed on package; cover to keep warm.
- Meanwhile, in 12-inch skillet, place asparagus, carrots, mushrooms, sugar snap peas and 1/2 cup water. Heat to boiling. Reduce heat to medium-low; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender.
- Add shrimp; cook and stir 2 to 3 minutes or until shrimp are pink. Drain; return mixture to skillet.
- Stir in Alfredo sauce, chives and lemon peel. Simmer uncovered 2 to 4 minutes, stirring occasionally, until mixture is thoroughly heated. Serve over linguine. If desired, garnish with additional chives.
Nutrition Facts : Calories 520, Carbohydrate 48 g, Cholesterol 190 mg, Fat 4, Fiber 6 g, Protein 28 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 5 g, TransFat 1 g
FETTUCCINE PRIMAVERA
Restaurant fettuccine? Here's the secret to getting homemade pasta with creamy sauce on your table in less than 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Cook and drain fettuccine as directed on package.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add broccoli, cauliflower, peas, carrots and onion; cook 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir Alfredo sauce, milk, mustard and peas into vegetable mixture; cook until hot. Stir in fettuccine; heat through. Top with cheese.
Nutrition Facts : Calories 570, Carbohydrate 54 g, Cholesterol 120 mg, Fat 5, Fiber 5 g, Protein 18 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 7 g, TransFat 1 g
Tips:
- Use fresh, high-quality ingredients to ensure the best flavor in your Alfredo pasta primavera.
- For a richer flavor, use heavy cream instead of milk in your Alfredo sauce.
- Add a pinch of nutmeg or garlic powder to your Alfredo sauce for extra flavor.
- Don't overcook your vegetables; they should be crisp-tender and still have a bit of a bite to them.
- Add a squeeze of lemon juice or a sprinkle of grated Parmesan cheese before serving for a bit of extra brightness and flavor.
Conclusion:
Alfredo pasta primavera is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a great way to use up leftover vegetables, and it can also be easily customized to your liking. Whether you are a fan of classic Alfredo sauce or prefer a lighter, primavera-style sauce, there is a recipe in this article that will suit your taste.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #pasta #vegetarian #dietary #pasta-rice-and-grains
You'll also love