Alfredo Pasta Primavera

Indulge in the perfect fusion of creamy decadence and vibrant vegetables with this Alfredo Pasta Primavera recipe! Featuring tender fettuccine pasta tossed in a luxurious homemade Alfredo sauce made with heavy cream, butter, and freshly grated Parmesan cheese, this dish is elevated with a medley of crisp, garden-fresh vegetables like broccoli, red bell peppers, zucchini, and carrots. Aromatic garlic and a sprinkle of fresh parsley round out the flavors, creating a balanced dish that’s as nutritious as it is delicious. Ready in just 35 minutes, this easy-to-follow recipe is perfect for weeknight dinners or special occasions. Serve it hot and enjoy the comforting harmony of creamy pasta and colorful primavera veggies—sure to impress your family and guests alike!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz Fettuccine pasta
• 2 tbsp Olive oil
• 3 Garlic cloves, minced
• 2 cups Broccoli florets
• 1 Red bell pepper, sliced
• 1 Zucchini, sliced
• 1 Carrot, julienned
• 1.5 cups Heavy cream
• 4 tbsp Unsalted butter
• 1 cup Parmesan cheese, grated
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley, chopped

Directions

Step 1

Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.

Step 2

While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Step 3

Add the broccoli florets, red bell peppers, zucchini, and julienned carrot to the skillet. Cook the vegetables for 5-7 minutes, stirring occasionally, until they are tender but still crisp. Remove from the skillet and set aside.

Step 4

In the same skillet, reduce the heat to low and add the butter. Once melted, pour in the heavy cream and stir well to combine.

Step 5

Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and black pepper to taste.

Step 6

Return the cooked vegetables to the skillet and gently toss them to coat evenly in the Alfredo sauce.

Step 7

Add the drained fettuccine pasta to the skillet and toss everything together until the pasta is fully coated in the sauce.

Step 8

Remove from heat and sprinkle the chopped fresh parsley over the pasta for garnish.

Step 9

Serve immediately while hot. Enjoy your creamy and colorful Alfredo Pasta Primavera!

Nutrition Facts

Serving size	1369.9 grams (1369.9g)

Amount per serving	% Daily Value*
Calories	3533

Total Fat 227.00g	291%
Saturated Fat 120.50g	603%
Polyunsaturated Fat 5.70g
Cholesterol 564mg	188%
Sodium 3986mg	173%
Total Carbohydrate 277.50g	101%
Dietary Fiber 23.00g	82%
Total Sugars 25.20g
Protein 85.00g	170%

Vitamin D 0IU	0%
Calcium 1057mg	81%
Iron 4mg	20%
Potassium 921mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.5%

Protein: 9.7%

Carbs: 31.8%