Fettuccine Alfredo Primavera
Recipe - Dearborn Market
Fettuccine Alfredo Primavera
Prep Time20 Minutes
Servings8
Cook Time10 Minutes
Ingredients
2 packages Bowl & Basket Fresh Fettuccine
1 red onion, peeled and roughly chopped
1 bunch asparagus, ends trimmed and chopped
1 pint Bowl & Basket cherry tomatoes, halved
2 small zucchini, cut bite size pieces
1 container refrigerated Bowl & Basket alfredo sauce
Parmesan cheese, for serving
Directions
- Bring a large pot of salted water to a boil over medium high heat. Once boiling, add pasta and cook according to package directions. Drain.
- While waiting for the water to boil, saute the onion and asparagus in 2 tsp of olive oil for about 5 minutes, then add in cherry tomatoes and zucchini and cook for an additional 5 minutes or until the veggies are tender but not overcooked.
- Add drained pasta to the skillet with the cooked veggies; stir in the alfredo sauce and toss everything gently to coat.
- Serve with grated parmesan cheese if desired.
20 minutes
Prep Time
10 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Not Available
Red Onion
$1.24 avg/ea$1.99/lb
Asparagus Bundle, 1 pound
$4.99 avg/ea$4.99/lb
Not Available
Green Zucchini, 1 ct, 9 oz
$0.84 avg/ea$1.49/lb
Not Available
Kraft Grated Parmesan Cheese, 8 oz
$5.99$0.75/oz
Directions
- Bring a large pot of salted water to a boil over medium high heat. Once boiling, add pasta and cook according to package directions. Drain.
- While waiting for the water to boil, saute the onion and asparagus in 2 tsp of olive oil for about 5 minutes, then add in cherry tomatoes and zucchini and cook for an additional 5 minutes or until the veggies are tender but not overcooked.
- Add drained pasta to the skillet with the cooked veggies; stir in the alfredo sauce and toss everything gently to coat.
- Serve with grated parmesan cheese if desired.