Spring Vegetable Fettuccine Alfredo

Spring Vegetable Fettuccine Alfredo is like having all the feel goods of Spring wrapped up in one skillet! Creamy pasta with all your favorite Spring Vegetables and only takes minutes to make.

I’m ready for Spring! There are little signs all around. Rain showers, specks of green popping up outside. When I think of Spring dish I think of fresh ingredients bundle up into a tasty meal.

It’s amazing how fast this meal comes together, especially when you are using fresh fettuccine. The sauce is perfect! Not too light and not too heavy, and let’s talk about the flavor. It will knock your socks off!

Spring Vegetable Fettuccine Alfredo

TIPS AND TRICKS

• PASTA: I used Fettuccine but if you prefer a different noodle, go ahead and use that. I would suggest one that has a lot of grooves so it can capture the sauce.
• VEGETABLES: If the vegetables that I used aren’t your favorite or you have a picky eater at your house, select something that your family will love. A green pepper, zucchini, or carrots would be a great substitution.
• PROTEIN: Throw some chicken, steak or even diced ham into this and it will take it to another level.
• CHEESE: If you prefer another cheese than Parmesan, go ahead and use it. I would suggest one that melts well into a sauce.

Spring Vegetable Fettuccine Alfredo

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Ingredients

• salt
• One 9-ounce package fresh fettuccine
• Extra-virgin olive oil, for tossing
• 8 ounces mushrooms, stems removed and discarded
• 1 bunch thin asparagus, about 1 pound, cut into 2 inch pieces
• 1 stick butter
• 1/2 cup frozen peas
• black pepper
• 3 to 4 garlic cloves, minced
• 2 cups heavy cream
• 2 cups freshly grated Parmesan cheese
• 1 tablespoon chopped chives
• Finely grated zest of a lemon

Instructions

1. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
2. Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta. 
3. Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat. 
4. Whisk the Parmesan into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot into bowls.

Spring Vegetable Fettuccine Alfredo

Did you try our Spring Vegetable Fettuccine Alfredo? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

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