Are you looking for a creamy and flavorful pasta dish that is sure to please the whole family? Look no further than vegetable fettuccine alfredo! This classic Italian dish is a delicious combination of fettuccine noodles, a creamy alfredo sauce, and an assortment of vegetables. With its rich and indulgent sauce, tender vegetables, and the versatility to add your own favorite ingredients, vegetable fettuccine alfredo is the perfect dish for any occasion. Whether you're hosting a dinner party, looking for a quick and easy weeknight meal, or just craving a comforting bowl of pasta, this recipe is sure to satisfy your cravings. So, gather your ingredients and get ready to create a restaurant-quality meal in the comfort of your own home.
Check out the recipes below so you can choose the best recipe for yourself!
SPRING VEGETABLE FETTUCCINE ALFREDO
Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
- Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
- Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
- Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.
FETTUCCINE VEGETABLE ALFREDO
Creamy pasta dish by Southern Living that can be an entree (4 servings) or a side dish (6 servings). The original recipe calls for 8 oz fresh mushrooms and 1 cup of carrots; however, I don't like mushrooms, so I just use 1 1/2 cups of carrots. Make sure to slice the carrots quite thin.
Provided by KissKiss
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare fettuccine according to package directions.
- Meanwhile, in a large pan saute carrots in hot oil over medium-high heat for 3-4 minutes. Stir in onion and garlic and saute 3-4 minutes or until tender.
- Add spinach and cover, allowing to cook and wilt for 3-4 minutes, stirring occasionally until all spinach is wilted. Stir in Alfredo sauce, Parmesan, basil and cooked pasta.
- Stir until all ingredients are blended and cook 1-2 minutes until thoroughly heated. Season with salt and pepper, to taste, and serve immediately.
SLOW COOKER VEGETABLE FETTUCCINE ALFREDO
Make and share this Slow Cooker Vegetable Fettuccine Alfredo recipe from Food.com.
Provided by Chef Regina V. Smith
Categories Beginner Cook
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rub the walls of the slow cooker with the butter.
- Place zucchini, carrots, broccoli, mushroons, green onions, garlic, seasonings and parmesan cheese into the slow cooker. Cover and cook on high for 2 hours.
- Just prior to serving time, cook the fettucine to "al dente". Drain.
- Add cooked fettucine, mozerella, cream and eggs yolks to the slow cooker. Stir gently to blend all ingredients. Replace cover on the slow cooker and continue to heat for 10 to 15 minutes.
- Serve.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the dish will taste. Use fresh vegetables, high-quality cheese, and a flavorful sauce.
- Don't overcook the vegetables: Vegetables should be cooked until they are tender but still have a slight crunch. Overcooked vegetables will be mushy and bland.
- Make sure the sauce is smooth: A smooth sauce will help to coat the vegetables and pasta evenly. If the sauce is too thick, you can thin it out with a little milk or cream.
- Season the dish to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a squeeze of lemon juice or a sprinkle of fresh herbs.
- Serve the dish immediately: Vegetable fettuccine Alfredo is best served immediately after it is made. The pasta will start to absorb the sauce and become soggy if you let it sit for too long.
Conclusion:
Vegetable fettuccine Alfredo is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. It is also a great way to get your kids to eat their vegetables. With a few simple tips, you can make a vegetable fettuccine Alfredo that is sure to impress your family and friends.
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