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Garden Fresh Fettuccine Alfredo
Garden Fresh Fettuccine Alfredo
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Cook time: 
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Serves: 6 servings
 
Ingredients
  • 1 lb. fettuccine
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1 small zucchini, about 2½ cups, diced
  • 1 small onion, diced
  • 1 yellow pepper (can use your choice of pepper), diced
  • 1 cup grape tomatoes, ½ pint container, cut in half
  • 1 pint heavy cream
  • salt and pepper
  • 2 cups grated Parmesan cheese
  • fresh basil and parsley
Instructions
  1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente; drain; and set aside.
  2. In a large skillet on medium heat, heat butter and olive oil and saute zucchini, onion and pepper for 3 to 5 minutes until the zucchini becomes golden brown and the onions and peppers soften. Add grape tomatoes and saute for 2 minutes until soft.
  3. Reduce heat to low and add cream to sauteed vegetables. Add salt and pepper to season.
  4. Stir in Parmesan cheese over and stir until melted. The cheese will thicken the sauce some.
  5. Add the pasta to sauce in skillet and toss gently to coat pasta. (I usually add ¾ of the pasta and toss. Then check if more pasta is needed so that the sauce is used but too much pasta is not used.)
  6. Top with fresh chopped basil and parsley, serve immediately and enjoy!
Recipe by Eat Farm Love at https://eatfarmlove.com/garden-fresh-fettuccine-alfredo/