Description
This Pasta Primavera Alfredo with Broccoli and Carrots is a creamy, comforting dish made with tender pasta, fresh vegetables, and a rich homemade Alfredo sauce. Perfect for family dinners or cozy evenings at home.
Ingredients
Scale
- 400 g fettuccine pasta
- 2 cups broccoli florets
- 2 medium carrots, thinly sliced
- 3 tbsp butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente.
- Heat olive oil and 1 tablespoon butter in a pan. Sauté carrots for 3 minutes, then add broccoli and cook until tender-crisp.
- Remove vegetables and set aside.
- In the same pan, melt remaining butter and sauté garlic until fragrant.
- Add cream and simmer gently for 5 minutes.
- Stir in Parmesan cheese, salt, and pepper until sauce thickens.
- Add pasta and vegetables, tossing gently to coat.
- Add reserved pasta water as needed for a smooth sauce.
Notes
Do not overcook the vegetables. Add a splash of milk or cream when reheating leftovers. This dish is best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 85 mg