Vegetable Fettuccine Alfredo

4.1
(21) 16 Reviews
Prep Time
10
min.
Total Time
20
min.
Servings

4 servings

What You Need

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Make It

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  • Place cream cheese, milk and butter in medium saucepan. Cook on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently.
  • Meanwhile, cook vegetables in large saucepan of boiling water 2 min. Add pasta; cook an additional 3 min. Drain. Place in large serving bowl.
  • Add Parmesan cheese and black pepper to cream cheese sauce; mix well. Add to pasta mixture; mix lightly.

Serving Suggestion

Serve this tasty main dish with a mixed green salad for a quick-and-easy weekday meal!

Special Extra

Add 1 tsp. of your favorite Italian seasoning to the cream cheese mixture along with the Parmesan cheese and black pepper. Serve with additional Parmesan cheese.

Creative Leftovers

Prepare as directed, substituting 1 pkg. (16 oz.) of your favorite frozen vegetable blend for the broccoli and red peppers.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 460
% Daily Value
Total fat 26g
Saturated fat 14g
Cholesterol 75mg
Sodium 500mg
Carbohydrate 43g
Dietary fiber 3g
Sugars 6g
Protein 16g
   
Vitamin A 60 %DV
Vitamin C 80 %DV
Calcium 20 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • melaniof5 |

    I love this and my kids do too. I changed it up a bit by sauteing the peppers and broccoli in the butter then to that I add the milk, cream cheese, and pepper and parm. I also, for my kids taste, make it with bow tie pasta, they love the shape.

  • jbucha2527 |

  • tmarch213 |

    I added shrimp and broccoli to this dish but prepared the sauce as directed. It was kind of runny so I added corn starch to thicken it. Next time, I am going to substitute some of the ingredients for a lower-fat version. I added a lot of pepper, too and that made it good.

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