Alfredo Pasta Primavera Dish (Print Version)
# Ingredients:
→ Pasta
01 -
1/2 pound bowtie pasta
02 -
2 tablespoons olive oil
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon pepper
→ Vegetables
05 -
1 cup broccoli florets
06 -
1 cup chopped asparagus
07 -
1/2 cup chopped red pepper
08 -
1/2 cup chopped zucchini
09 -
1/2 cup chopped yellow squash
10 -
1/2 cup matchstick carrots
11 -
1/2 cup sliced red onion
12 -
1/2 cup grape tomatoes, halved
13 -
1/2 cup fresh grated Parmesan cheese
14 -
Fresh basil for garnish
→ Alfredo Sauce
15 -
1/2 cup salted butter
16 -
1 cup heavy cream
17 -
1 teaspoon salt
18 -
1/2 teaspoon pepper
19 -
2 cups fresh grated Parmesan cheese
# Instructions:
01 -
Wash and chop all vegetables into bite-sized pieces.
02 -
Prepare the pasta according to package instructions. Cook al dente for best results, drain, rinse with warm water, and set aside.
03 -
In a large skillet, combine butter, heavy cream, salt, and pepper. Stir over medium heat until butter is melted. Add Parmesan cheese, stirring until fully melted. Keep warm over low heat.
04 -
Heat olive oil in a large skillet and sauté vegetables until tender-crisp. Add zucchini, squash, and tomatoes during the last few minutes of cooking.
05 -
Toss cooked pasta, Alfredo sauce, and sautéed vegetables together. Garnish with fresh grated Parmesan and fresh basil before serving.
# Notes:
01 -
For variation, use any shape of pasta or make it gluten-free by using gluten-free noodles.
02 -
Additional vegetables such as pea pods, cauliflower, mushrooms, or spinach can be included.
03 -
Add proteins like shrimp, chicken, salmon, or tofu for an extra layer of flavor.
04 -
Substitute Parmesan cheese with crumbled feta or goat cheese, and add extra fresh herbs for additional flavor.