How to Make Fettuccine Alfredo Primavera

This beauty comes together in under 45 minutes, and you can tweak it a hundred different ways depending on what you’ve got in your fridge.

The secret weapon in this dish is cream cheese. I realized after making this that it’s the third recipe this week where I’ve used cream cheese. We’ve just got a lot more of it than usual sitting in our refrigerator right now, and I guess my brain is subconsciously finding ways to use it up. Not that I’m complaining—it makes the sauce so creamy without being heavy like traditional Alfredo.

A bunch of our friends are vegetarians, and while some folks might grumble about having to accommodate dietary restrictions, I actually love the challenge. After years of cooking for my big family—where there’s always someone who needs something special—I’ve gotten pretty good at making dishes that work for everybody.

Heads up: this is your perfect meatless Monday dinner right here. but if you live with people who get cranky without meat on their plates (I feel your pain), you can easily add some chicken or shrimp to individual servings. That’s what I do at my house, and everybody leaves the table happy.

How to Make Fettuccine Alfredo Primavera

Step 1: Prepare Vegetables

In a large skillet, heat 3 tablespoons (45 ml) olive oil over medium heat.

Add minced garlic, chopped onion, zucchini, red and yellow bell peppers.

Cook vegetables for 6-7 minutes, stirring frequently until softened.

Add sliced mushrooms; continue cooking for another 2-3 minutes.

Step 2: Cook Pasta

Meanwhile, bring a large pot of salted water to boil.

Cook fettuccine according to package instructions until al dente.

Drain pasta, reserving ½ cup pasta water for sauce adjustment if needed.

Step 3: Prepare Alfredo Sauce

Reduce heat of skillet to low.

Add cream cheese and heavy cream to the skillet, stirring gently until the cream cheese melts completely and the sauce becomes smooth.

Stir in grated Parmesan cheese until melted and creamy.

Season sauce with salt, freshly ground black pepper, and freshly grated nutmeg.

Step 4: Combine Pasta and Sauce

Add cooked pasta directly to the skillet with vegetables and sauce.

Gently toss until pasta, vegetables, and sauce are thoroughly combined. If needed, use reserved pasta water to adjust consistency.

Step 5: Serve

Serve immediately while hot. Garnish with additional Parmesan cheese if desired.

FAQ: Pasta Alfredo Primavera

Can I use gluten-free pasta?
Yes, gluten-free pasta works well; adjust cooking time per package instructions.

How can I store leftovers?
Store in an airtight container in the fridge for up to 2 days.

Can I add protein to this dish?
Yes, cooked chicken or shrimp are excellent additions.

Is this sauce suitable for reheating?
Gently reheat on the stove with a splash of milk or cream to maintain a creamy texture.

Can I make the sauce ahead of time?
Yes, refrigerate and gently warm before adding pasta.

Fettuccine Alfredo Primavera

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5 from 5 reviews

• Author: Tori Cooper
• Total Time: 35 minutes
• Yield: Serves 4
• Diet: Vegetarian

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Description

Creamy, dreamy, veggie-packed pasta. Perfect for a light yet satisfying meal any time of year.

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Ingredients

Units USM Scale 1x2x3x

• 18 oz (510 g) fresh fettuccine
• 12 oz (340 g) dried fettuccine
• 0.25 cups (60 ml) olive oil
• 2 cloves garlic
• 1 small onion
• 1 medium zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 0.5 cups (60 g) sliced portobello mushrooms
• 4 oz (113 g) cream cheese
• 1 cups (240 ml) heavy cream
• 1.25 cups (125 g) grated Parmesan cheese
• Salt
• freshly ground black pepper
• 0.5 tsp freshly grated nutmeg

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Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain pasta, drizzle lightly with 1 tablespoon (15 ml) olive oil, toss gently, and set aside.
2. In a large skillet, heat 3 tablespoons (45 ml) olive oil over medium heat. Add minced garlic, chopped onion, zucchini, and red and yellow bell peppers. Cook vegetables for 6-7 minutes, stirring frequently, until softened. Add sliced mushrooms and cook for another 2-3 minutes.
3. Reduce heat to low. Add room-temperature cream cheese and heavy cream to the skillet, stirring gently until the cream cheese melts completely and the sauce becomes smooth. Stir in grated Parmesan cheese until melted and creamy. Season sauce with salt, freshly ground black pepper, and freshly grated nutmeg.
4. Add cooked pasta to the skillet and gently toss until pasta, vegetables, and sauce are thoroughly combined.
5. Serve immediately while hot. Garnish with additional Parmesan cheese if desired.

Notes

• For a richer flavor, use fresh Parmesan cheese instead of pre-grated.
• If you don’t have heavy cream, you can substitute with half-and-half or whole milk, but the sauce will be slightly thinner.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 600
• Sugar: 5
• Sodium: 600
• Fat: 35
• Saturated Fat: 20
• Unsaturated Fat: 10
• Trans Fat: 0g
• Carbohydrates: 70
• Fiber: 5
• Protein: 15
• Cholesterol: 80

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