Fettuccine Alfredo Primavera
Light, creamy, and bursting with garden-fresh flavor, this veggie Alfredo pasta is a weeknight winner. Tender zucchini, sweet cherry tomatoes, and crisp asparagus mingle beautifully in rich Alfredo, making every bite comforting yet vibrant. A dusting of parmesan? Pure magic.
Recipe - Price Rite of Stoughton Town Center
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
Bowl & Basket Fettuccini No. 134 Pasta, 16 oz
$1.19$0.07/oz
Red Onion
$1.06 avg/ea$1.69/lb
Fresh Asparagus Bundle, 1 pound
$3.49 avg/ea$3.49/lb
Bowl & Basket Grape Tomatoes, 1 pint
$2.99$2.99/pt
Green Zucchini, 1 ct, 9 oz
$0.84 avg/ea$1.49/lb
Bowl & Basket Alfredo Sauce, 14.5 oz
$2.29$0.16/oz
BelGioioso Freshly Shredded Parmesan Cheese, 5 oz
$3.99$0.80/oz
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.