Fettuccine Alfredo Primavera
Recipe - ShopRite Liquors of Franklin Boro
Fettuccine Alfredo Primavera
Prep Time20 Minutes
Servings8
Cook Time10 Minutes
Ingredients
2 packages Bowl & Basket Fresh Fettuccine
1 red onion, peeled and roughly chopped
1 bunch asparagus, ends trimmed and chopped
1 pint Bowl & Basket cherry tomatoes, halved
2 small zucchini, cut bite size pieces
1 container refrigerated Bowl & Basket alfredo sauce
Parmesan cheese, for serving
Directions
- Bring a large pot of salted water to a boil over medium high heat. Once boiling, add pasta and cook according to package directions. Drain.
- While waiting for the water to boil, saute the onion and asparagus in 2 tsp of olive oil for about 5 minutes, then add in cherry tomatoes and zucchini and cook for an additional 5 minutes or until the veggies are tender but not overcooked.
- Add drained pasta to the skillet with the cooked veggies; stir in the alfredo sauce and toss everything gently to coat.
- Serve with grated parmesan cheese if desired.
20 minutes
Prep Time
10 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
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Directions
- Bring a large pot of salted water to a boil over medium high heat. Once boiling, add pasta and cook according to package directions. Drain.
- While waiting for the water to boil, saute the onion and asparagus in 2 tsp of olive oil for about 5 minutes, then add in cherry tomatoes and zucchini and cook for an additional 5 minutes or until the veggies are tender but not overcooked.
- Add drained pasta to the skillet with the cooked veggies; stir in the alfredo sauce and toss everything gently to coat.
- Serve with grated parmesan cheese if desired.