Vegetable Fettuccine Alfredo Recipes

VEGETABLE FETTUCCINE ALFREDO

Steps:

• Place cream cheese, milk and butter in medium saucepan. Cook on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently.
• Meanwhile, cook vegetables in large saucepan of boiling water 2 min. Add pasta; cook an additional 3 min. Drain. Place in large serving bowl.
• Add Parmesan cheese and black pepper to cream cheese sauce; mix well. Add to pasta mixture; mix lightly.

FETTUCCINE VEGETABLE ALFREDO

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

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.

FETTUCCINE ALFREDO WITH VEGGIES

Steps:

• Bring a large pot of salted water to a boil for pasta. Cook the pasta until al dente according to the package directions, then reserve 2 cups of the pasta water and drain.
• Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. When the oil is hot, scatter in the mushrooms. Cook, without stirring, until browned on the underside, 1 to 2 minutes. Stir and continue to cook until well browned, about 2 minutes more. Add the Brussels sprouts and scallions. Season with salt and the red pepper flakes. Cook and toss until the leaves are wilted but still bright green, about 3 minutes.
• Add another 1 tablespoon oil to the skillet. Make a space in the middle and add the tomato paste and sliced garlic. Cook and stir until sizzling, about 1 minute. Add 1 cup of the pasta water and bring to a rapid simmer. Cook until the vegetables are tender and the sauce has thickened, about 3 minutes. Add the oat milk and remaining 1 tablespoon oil, bring to a simmer and stir to combine. Toss to coat the pasta with the sauce, adding the remaining pasta water, as needed, if it seems dry. (You may not need all of the pasta water.) Serve with torn basil.

FETTUCINE ALFREDO WITH VEGETABLES

Steps:

• Cook noodles according to package directions, or if you're inclined to do so, make your own. Prepare fresh broccoli to be cooked. I always leave mine somewhat firm. When noodles are done drain well.
• Prepare your other veggies...dice tomato neatly and chop up green onion. If using fresh garlic, chop that up too.
• For the sauce, melt butter/margarine first. I use Best Life buttery spread as it has no trans fat or hydrogenated oils. Then add in cream cheese and garlic. Keep heat on low to medium and stir constantly unless it will burn. Add in sour cream and milk and wait until everything is well melted together before adding cheese. Once cheese is thoroughly melted, add in pepper to taste and a splash of lemon. Serve immediately.
• Pile noodles on plate or in bowl...toss on broccoli and then cover with sauce. Sprinkle diced tomato and green onion on top. Squeeze a bit of lemon juice on and garnish with cheese. Yum!

FETTUCCINE AND VEGETABLES PARMESAN

Steps:

• Cook fettuccine as directed on package, omitting salt and adding broccoli, cauliflower, peas, carrots and onion for last 3 minutes of cooking. Drain; return to saucepan and keep warm.
• Meanwhile, in 10-inch skillet, heat butter and milk over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer uncovered 3 to 4 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, garlic salt, nutmeg and pepper.
• Stir cheese mixture into pasta mixture.

CHICKEN FETTUCCINE ALFREDO WITH VEGGIES

Steps:

• Fill a Dutch oven two-thirds full with water; bring to a boil. Add fettuccine and vegetables; return to a boil. Cook on high for 2-3 minutes or until tender; drain. Stir in chicken and Alfredo sauce; heat through. Sprinkle with cheese.