Vegetable Fettuccine Alfredo is a fresh new take on a Roman classic. Rich, creamy, and delightful, each bite will make you believe you are dining in Rome. Enjoy with your favorite bottle of Italian white wine. Buon Appetito!
Vegetable Fettuccine Alfredo
Prep time
Cook time
Total time
Serves: 6 Servings
Ingredients
- 1 lb imported Italian dry fettuccine noodles
- 3 tbs extra virgin olive oil
- 2 tbs butter
- 1 small red onion chopped finely
- 3 cloves fresh garlic finely minced
- ¼ cup white wine
- ½ cup chopped zucchini
- ½ cup heirloom pearl tomatoes sliced in halves
- ½ cup fresh sliced mushrooms
- ½ cup frozen peas
- 1 cup heavy cream
- ½ cup grated parmesan cheese (may be substituted for pecorino or asiago cheeses)
- kosher salt
- fresh ground pepper
- ½ tsp crushed red pepper flakes
- fresh basil for garnish
Instructions
- In a large pot, bring two quarts of liberally salted water to a boil.
- Once water comes to a boil, cook pasta until al dente.
- Strain pasta and reserve ¼ cup of pasta water for sauce.
- As pasta is cooking, melt 1 tbs butter in a skillet.
- Add zucchini, tomatoes, mushrooms and peas to skillet and sauté on low heat until tender, about three minutes.
- Remove from heat and set aside.
- In a large saucepan, melt 1 tbs butter and 3 tbs olive oil.
- Add onions and garlic and cook for about five minutes or until translucent.
- Add white wine and cook until it evaporates.
- Add heavy cream to onions and garlic mixture and allow to simmer for 3 minutes.
- Gradually add reserved pasta water until sauce is desired consistency.
- Add parmesan cheese, a pinch of salt, pepper, and a ½ tsp crushed red pepper flakes.
- Using tongs, fold pasta and vegetables gently into the cream sauce.
- Cook on low heat for about a minute and serve immediately.
- Garnish with fresh basil.
Feel free to ask us any questions about any of our recipes! 
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