Alfredo Pasta Primavera
"This is an easy and fast dinner that has lots of flavor! I like to use about 1 cup frozen corn kernels, cooked and 1 cup ripe tomatoes, chopped, which I sprinkle on top along with the fresh parsley, if using. If I use the three cups I use whatever else I have on hand. This makes a very attractive dish to serve. Please note the prep time is for the sauce. It would vary depending on the veggies you were using."
photo by Wildflour
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 8 ounces cream cheese
- 1 cup grated parmesan cheese (not the kind in the can)
- 1⁄2 cup butter
- 1⁄2 cup milk
- 2 -3 cups chopped vegetables
- 9 ounces fettuccine
- parsley, use fresh to taste or 1 teaspoon dried parsley, about
directions
- Cook cream cheese, parmesan cheese, butter and milk over medium-low heat, until melted and well blended, stirring occasionally.
- If you are using raw veggies cook in the microwave while sauce is cooking.
- Boil pasta while sauce is cooking.
- Drain pasta and vegetables.
- Toss pasta and vegetables lightly with the sauce.
- If using dried parsley toss with the pasta and sauce.
- If using fresh parsley sprinkle over the top after it is all tossed.
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Reviews
-
This recipe was great so easy, I didn't change a thing and I used some fresh spinach in it and also opted for the fresh parsley. It is full of flavour & creamy can't ask for more. -
Cut the recipe in half and used fresh fettuccine, some slivered onions, garlic (minced), fresh mushroooms, and steamed broccoli. Very rich and quite simple. Topped with some slivered green onions (was out of fresh parsley). Made for Zaar Cookbook Tag. -
This was WONDERFUL!!!!!!!!!!!!! My VERY picky hubby even said it was "fancy restaurant quality"!!! I used fresh fettuccine, fresh steamed broccoli and 1 small can of mushrooms. PURE HEAVEN!!!! TY so very much!!! :) -
This was easy to make and the sauce had a nice creamy taste. I had this with asparagus. The parsley sprinkled on top looked very pretty too. Thanks! -
I had sweet peppers, onions and tomatoes to use up. I also added some crushed garlic and fresh ground pepper and salt. The family seemed to really enjoyed it. Thanks!
see 8 more reviews
Tweaks
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I used penne instead of fettuccine, but I don't think that really mattered as far as taste. I added about 1/4 tsp. garlic powder to the sauce and some Italian sausage to the veges for a full meal. I sauteed the veges along with the sausage and put a lid on the whole deal to semi-steam them some more with the heat on very low while the rest of the dish cooked. The sauce was nice and thick which made it stick to the pasta nicely. It was super easy and tasted great. It's not a low cal dish, but so super easy and quick, it is worth trying. (I used chopped zucchini, celery, bell pepper, carrot, and plum tomato wedges for the veges.) -
this is so easy and so tasty! I had to make some alterations according to what I had on hand, but the brilliance of this is...it's such a great way to use up leftover veggies. Here's what I did: fresh cheese instead of cream cheese (it's like ricotta)--I already had some herbs in it (dill, garlic powder & onion powder). Also, I used tortellini instead of fettuccine. And I used just broccoli for a veggie. I didn't have any parsley. Hubby was ranting!!
RECIPE SUBMITTED BY
Junebug
United States
I am a wife, Mother and Grandmother. I am a native Texan and can't imagine living anywhere else. My Grandmother taught me to cook before I could see the top of the counter. I remember standing on a stool in her kitchen learning to make pancakes. My Mother loved to cook and it seems she was cooking (or cleaning) most of the time. So those are the two ladies responsible for nurturing my love of cooking!
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As you can see I cook and review recipes more than I post them. That's because I am a pinch of this and a dollop of that cook and it's hard to put those recipes down on paper.
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