Enjoy this Fettuccine Alfredo with homemade Alfredo sauce. Once you make it yourself, you won’t want to ever go back to the jarred Alfredo sauce!
Fettuccine Alfredo with Vegetables Recipe
Ingredients:
- 16 oz. Fettuccine noodles, dry
- 1 crown broccoli, washed and chopped
- 1 zucchini, washed and chopped
- 1 Tbsp. olive oil
- 6 Tbsp. salted butter
- 4 cloves garlic, minced
- 1/2-1 Tbsp. corn starch
- 2 C. whole milk
- 1 1/2 C. (6 oz) grated Parmesan cheese
- 1/2 C. chopped Italian parsley
- salt and pepper to taste
Instructions:
- Cook the fettuccine noodles as directed on the package, adding the chopped broccoli and zucchini for the last 2-3 minutes or so of boiling. Drain, return pasta to pot and stir in the olive oil so the noodles don’t stick together.
- While the noodles are cooking, melt butter in a saucepan on medium-low heat. Saute garlic in the butter for about 1 minute and then whisk in the corn starch.
- Add milk and bring to a simmer and let simmer for about 5 minutes, whisking very frequently so it doesn’t burn or get clumpy on the bottom of the saucepan.
- When it starts to thicken, whisk in the cheese for about another 4-5 minutes and then stir inn the parsley.
- Pour the sauce over the fettuccine and vegetables and mix together. Serve immediately.
This Fettuccine Alfredo goes great with sliced bell peppers or a fresh salad!
*Inspired by THIS recipe.