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Roasted Vegetable Fettuccine Alfredo

Roasted Vegetable Fettuccine Alfredo


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Roasted Vegetables

1/2

lb fresh asparagus spears, cut into 1 1/2-inch pieces

1

small red bell pepper, cut into 1/2-inch pieces

1

medium zucchini, cut into 1/2-inch pieces

2

cloves garlic, finely chopped

Pasta

1

package (9 oz) refrigerated fettuccine

Alfredo Sauce

1/2

cup butter, cut into pieces

3/4

cup grated Parmesan cheese

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  • 1

    Heat oven to 425°F. In large bowl, place asparagus, bell pepper and zucchini. Toss with olive oil, garlic and salt until evenly coated. Spread in ungreased 15x10-inch pan.

  • 2

    Bake uncovered 8 minutes. Stir; bake 5 to 8 minutes longer or until tender. Keep warm.

  • 3

    Meanwhile, cook and drain fettuccine as directed on package; keep warm.

  • 4

    Make Alfredo Sauce. In 10-inch skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer about 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese and salt.

  • 5

    To serve, top fettuccine with roasted vegetables. Pour sauce on top.

No nutrition information available for this recipe

More About This Recipe

  • Dinner ready in 20 minutes! Roasted veggies and fettuccine come together in this meatless Italian dish that’s served with Alfred sauce.

Watch the video: Healthy Roasted Garlic Cauliflower Alfredo Sauce Recipe


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