Roasted Vegetable Fettuccine Alfredo
lb fresh asparagus spears, cut into 1 1/2-inch pieces
small red bell pepper, cut into 1/2-inch pieces
medium zucchini, cut into 1/2-inch pieces
cloves garlic, finely chopped
package (9 oz) refrigerated fettuccine
cup butter, cut into pieces
cup grated Parmesan cheese
Heat oven to 425°F. In large bowl, place asparagus, bell pepper and zucchini. Toss with olive oil, garlic and salt until evenly coated. Spread in ungreased 15x10-inch pan.
Bake uncovered 8 minutes. Stir; bake 5 to 8 minutes longer or until tender. Keep warm.
Meanwhile, cook and drain fettuccine as directed on package; keep warm.
Make Alfredo Sauce. In 10-inch skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer about 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese and salt.
To serve, top fettuccine with roasted vegetables. Pour sauce on top.
More About This Recipe
- Dinner ready in 20 minutes! Roasted veggies and fettuccine come together in this meatless Italian dish that’s served with Alfred sauce.