Fettuccine Alfredo with Asparagus and Peas, perfect quick dish pasta for quick dinner or any meal. Fettuccine Alfredo is easy to make. Fettuccine Alfredo is healthier option to eat anytime pasta by adding asparagus and peas. So, I love this pasta and it’s my favorite version too.
What I more love about pasta is there are so many ways to make it. However, finding a quick dish and elegant enough too for a dinner is not a simple task, but this warm-weather pasta is one to fit it in perfectly. Fettuccine Alfredo with Asparagus and Peas is gleefully easy to put together. Just toss slices of blanched asparagus and fresh Green peas with a tangle of cooked fettuccine with garlicky buttery flavor, shower with grated Parmesan and serve.
This version is made with fresh, seasonal asparagus and peas, which is much lighter than the classic and just as delicious. With a bit of lemon to give it a citrus kick, it’s perfect for the warmer weather.
Ingredients:
• 1 Packet Fettuccine Pasta (8oz)
• 1 Bunch Asparagus
• ½ cup Fresh or Frozen Green Peas
• 2-3 Garlic Cloves Minced
• ½ tsp Ground Black Pepper
• 5-6 Fresh Basil Leaves
• ½ tsp Lemon Zest
• ½ Lemon Juice
• ½ tsp Italian Seasoning
• 2 tbsp Olive Oil
• 1-2 tbsp Butter
• ¼ cup Cream Cheese
• ¼ cup Whole Milk
• ½ cup Grated Parmesan
• ½ tsp Crushed Red Peppers Flakes
• Salt
Method:
1. Trim the hard ends of asparagus and then cut it into the 2 inche pieces and keep aside.
2. Cook the fettuccine pasta according to the packet instruction, remove it into the colander, reserve the cooked water into the pot and keep aside.
3. In reserved cooked pasta water add asparagus and green peas and cook it about 3-4 mins, remove it or drain it and keep aside.
4. Take a deep skillet or pan. Add olive oil and butter. Once hot enough add minced garlic and sauté it for few seconds. Add cooked fettucine, asparagus and green peas in it.
5. Add cream cheese, milk and mix it well. Sprinkle Ground black pepper, Italian seasoning, chopped basil leaves, lemon zest, lemon juice, salt and toss it for 2 mins till mix it properly.
6. Switch of the flame. Add grated parmesan and red pepper flakes, toss it lightly and done.
7. Fettuccine Alfredo with Asparaguses and Peas is ready. You can serve fresh with extra grated parmesan and peppers, and enjoy the easy peasy alfredo pasta.
Tips:
• You can use any kind of fettuccine, I used nest fettuccine.
• You can also add other veggies like carrot, broccoli, etc…as per your choice.
- 1 Packet Fettuccine Pasta (8oz)
- 1 Bunch Asparagus
- ½ cup Fresh or Frozen Green Peas
- 2-3 Garlic Cloves Minced
- ½ tsp Ground Black Pepper
- 5-6 Fresh Basil Leaves
- ½ tsp Lemon Zest
- ½ Lemon Juice
- ½ tsp Italian Seasoning
- 2 tbsp Olive Oil
- 1-2 tbsp Butter
- ¼ cup Cream Cheese
- ¼ cup Whole Milk
- ½ cup Grated Parmesan
- ½ tsp Crushed Red Peppers Flakes
- Salt
- Trim the hard ends of asparagus and then cut it into the 2 inche pieces and keep aside.
- Cook the fettuccine pasta according to the packet instruction, remove it into the colander, reserve the cooked water into the pot and keep aside.
- In reserved cooked pasta water add asparagus and green peas and cook it about 3-4 mins, remove it or drain it and keep aside.
- Take a deep skillet or pan. Add olive oil and butter. Once hot enough add minced garlic and sauté it for few seconds. Add cooked fettucine, asparagus and green peas in it.
- Add cream cheese, milk and mix it well. Sprinkle Ground black pepper, Italian seasoning, chopped basil leaves, lemon zest, lemon juice, salt and toss it for 2 mins till mix it properly.
- Switch of the flame. Add grated parmesan and red pepper flakes, toss it lightly and done.
- Fettuccine Alfredo with Asparaguses and Peas is ready. You can serve fresh with extra grated parmesan and peppers, and enjoy the easy peasy alfredo pasta.
• You can also add other veggies like carrot, broccoli, etc…as per your choice.
One Response to “Fettuccine Alfredo With Asparagus and Peas”
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