Veggie Alfredo Pasta Recipe

Veggie Alfredo Pasta Recipe

Ingredients

  • 6 oz dry fettuccine noodles
  • 8 oz asparagus ends removed
  • 1 tsp olive oil
  • salt pepper, and cayenne pepper, to taste
  • 2 TBSP butter
  • 1/2 cup of heavy cream
  • 1/4-1/2 cup freshly grated parmesan cheese
  • 1 tsp lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper and any additional salt to taste
  • 1 TBSP pesto homemade or store-bought
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Instructions

  1. Grab a medium pot and cook fettuccine noodles according to package directions. I like to undercook mine by a minute or two since they will spend a few extra minutes in the sauce.
  2. While your noodles boil, prep and measure out the remaining ingredients.
  3. Heat a skillet to medium-high heat with a drizzle of olive oil. Add asparagus and cook until tender, approx. 5 minutes. Toss with a teeny pinch of salt, pepper, and of cayenne pepper and set aside.
  4. Once the noodles are al-dente and tender, strain in a colander, and reduce heat to medium-low (about a 4 on the dial).
  5. Add the noodles back to the pot with butter, heavy cream, parmesan cheese, lemon juice, garlic powder, salt, and pepper.
  6. Stir frequently with a fork until the sauce thickens (approx. 5-10 minutes).
  7. Once the sauce is deliciously thick and creamy, stir in asparagus and pesto, and grab a teeny bite to taste test. Feel free to add extra garlic, salt, pepper an even some extra cayenne pepper for a little zing!
  8. Top with a little extra grated parmesan cheese (YUM!) and dig in!

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