I mentioned before that homemade Alfredo sauce is one of my comfort foods. It had been a long couple of days, so I decided to make this recipe and sub in my homemade Alfredo for the jar of store bought Alfredo the recipe calls for. It is basically a fettuccine Alfredo recipe with veggies added in, and it is delicious.
**Recipe adapted from Betty Crocker Easy Everyday Vegetarian**
Cook Time: 25 minutes
Makes 4 servings
8 oz uncooked fettuccine
1 Tablespoon olive or vegetable oil
1 cup broccoli
1 cup cauliflower
1 cup frozen sweet peas
2 medium carrots, thinly sliced
1 small onion, chopped
10 oz Alfredo sauce
1 Tablespoon grated Parmesan cheese
1) In 12-inch skillet, heat oil over medium heat. Add broccoli, cauliflower, peas, carrots, and onion. Cook for 6-8 minutes or until veggies are tender.
2) Meanwhile, cook and drain fettuccine.
3) Stir Alfredo sauce into skillet with vegetables. Cook until hot. Stir in fettuccine and heat through. Sprinkle with cheese.
The beauty of this is that you can add whatever vegetables you want, or leave out whatever you don’t want. I threw some celery into mine, and, as always, left out the cauliflower. Some day I am going to have to learn to like warm cauliflower, it seems to be in almost everything I make.
This is a simple, easy dish. It will take longer to make if you decide to make the Alfredo sauce from scratch, but it will be worth it. The Alfredo recipe is here.
The leftovers were pretty good, which is always a bonus since that means I get out of cooking two nights in a row. And Chad liked this recipe, so this recipe gets the “Husband Approved” stamp.