Garden Primavera Fettuccine |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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From Simple and Delicious - boy I love this magazine! Submitted by T. Perrault. I love how she combined cauliflower, broccoli and zucchini within this recipe. Just a lovely combination. Feel free to use already prepared Alfredo sauce or your own recipe for Alfredo sauce. I made this once as a side dish and realized it makes a large amount, so then the next time I added some cooked chicken to make it a main meal. Serve with crusty bread and you are done! Ingredients:
1 (12 ounce) package fettuccine |
1 cup fresh cauliflower floret |
1 cup fresh broccoli florets |
1/2 cup carrot, julienned |
1 small red pepper, julienned |
1 small summer squash, sliced |
1 small zucchini, sliced |
1 cup alfredo sauce |
1 teaspoon dried basil |
shredded parmesan cheese, to taste for topping |
Directions:
1. In a large saucepan, cook fettuccine according to the package directions.
2. Add vegetables during the last 4 minutes of cooking pasta.
3. Drain and return all to the pan.
4. Add Alfredo sauce and basil, tossing to coat.
5. Cook over low heat for 1-2 minutes or until heated through.
6. Sprinkle with Parmesan cheese to your taste right before serving.
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