Ingredients:
8 oz of uncooked fettuccine or linguine (This would be good with a penne pasta too)
1 TBSP olive oil
1 cup of broccoli flowerets (frozen will work too, just thaw before, don't cook them)
1 cup of caulifowerets
2 medium carrots thinly sliced (about 1 cup)
1 cup of frozen green peas, rinsed
1 small onion chopped (about 1/4 cup)
Alfredo sauce
1 TBSP grated parmesan cheese
Instructions:
1. Cook noodles as directed on package.
2. In 12 inch skillets, heat oil over medium-high heat cook broccoli, cauliflower, carrots, peas and onion for about 6 to 8 minutes, stirring frequently until vegetables are crisp-tender ( or however you like them)
3. In a medium bowl or serving dish, put fettuccine, vegetables and alfredo sauce.
Gently toss until even coated. Top with parmesan.
BONUS!F or those of you looking for an easy alfredo sauce: heat 1/2 cup of butter, 1/2 cup of whipping cream, and 1 clove of crushed garlic until butter is melted and mixture starts to bubble (stirring frequently) reduce to low heat and simmer for about 6 minutes or until it thickens. Stir in 3/4 cup of grated parmesan and 1/2 tsp of salt
Review:
Pros: Michael and I loved this dish and it probably serves 4-5 and we only had one serving left. We then fought over the leftovers. It was great with just some french bread with it. It has lots of vegetables, so it doesn't feel as heavy with the alfredo sauce. It was really easy and quick to make and made a complete meal.
Cons: Alfredo sauce always has lots of calories.
Approximate cost: $3.50 (without alfredo sauce, but you can buy a jar for about $2)
8 oz of uncooked fettuccine or linguine (This would be good with a penne pasta too)
1 TBSP olive oil
1 cup of broccoli flowerets (frozen will work too, just thaw before, don't cook them)
1 cup of caulifowerets
2 medium carrots thinly sliced (about 1 cup)
1 cup of frozen green peas, rinsed
1 small onion chopped (about 1/4 cup)
Alfredo sauce
1 TBSP grated parmesan cheese
Instructions:
1. Cook noodles as directed on package.
2. In 12 inch skillets, heat oil over medium-high heat cook broccoli, cauliflower, carrots, peas and onion for about 6 to 8 minutes, stirring frequently until vegetables are crisp-tender ( or however you like them)
3. In a medium bowl or serving dish, put fettuccine, vegetables and alfredo sauce.
Gently toss until even coated. Top with parmesan.
BONUS!F or those of you looking for an easy alfredo sauce: heat 1/2 cup of butter, 1/2 cup of whipping cream, and 1 clove of crushed garlic until butter is melted and mixture starts to bubble (stirring frequently) reduce to low heat and simmer for about 6 minutes or until it thickens. Stir in 3/4 cup of grated parmesan and 1/2 tsp of salt
Review:
Pros: Michael and I loved this dish and it probably serves 4-5 and we only had one serving left. We then fought over the leftovers. It was great with just some french bread with it. It has lots of vegetables, so it doesn't feel as heavy with the alfredo sauce. It was really easy and quick to make and made a complete meal.
Cons: Alfredo sauce always has lots of calories.
Approximate cost: $3.50 (without alfredo sauce, but you can buy a jar for about $2)
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