Primavera Fettuccine Alfredo

This was another request from my husband – well, he wanted Fettuccine Alfredo with chicken.  Since Alfredo sauce is pretty much nothing but cheese, cream, and butter I told him we would compromise and I’d make a primavera style Fettuccine Alfredo with lots of vegetables.  This was the first time I actually made homemade Alfredo sauce and I was surprised at how easy it is to make. This is the type of recipe I’ll only have once or twice a year because it is so rich; but here, the vegetables help lighten the recipe up and give it some great flavor.

Since this is something I don’t eat often, I opted for the real thing- real cream, butter, and very good (slightly expensive!) Parmigiano-Reggiano. I think this is a perfect recipe for dinner parties – it is quick to prepare, but looks and tastes like it took all day. You could also place grilled chicken or salmon atop and use any variety of vegetables you like.

Ingredients

  • 1 lb. dry fettuccine pasta
  • 1 small white onion, chopped
  • 1 pint sliced baby portobello mushrooms, rinsed and dried
  • 1 pint heavy cream
  • 1 stick (1/2 cup) butter, softened
  • 1 and 1/2 cups freshly grated Parmigiano-Reggiano
  • Freshly cracked black pepper
  • 2 cups baby spinach, rinsed and dried
  • 1 cup fresh sun-dried tomatoes (if you use those packed in oil, use about 1/2 cup)
  • Chopped fresh parsley for garnish

Instructions

Boil pasta in a large pot of salted water with a dash of olive oil. Right before draining, use a handled measuring cup to scoop some of the pasta water out of the pot. Reserve this in case you need to thin out the sauce a bit. I also like to drain my pasta, and then place in a large serving bowl with a splash of pasta water to prevent sticking.

Meanwhile, saute the onion and mushrooms in a small pan on medium heat until softened. Set aside.

Heat heavy cream over low-medium heat in a large saucepan. Add butter and whisk gently to melt. Slowly add the Parmigiano-Reggiano, whisking to combine. Season generously with black pepper. Continue to slowly whisk until totally incorporated and thickened.

Add the mushrooms, onions, tomatoes, and spinach to the pasta. Toss the combine. Pour the Alfredo sauce over the pasta and toss to combine. Add a splash of pasta water if you need to thin out the sauce. Serve immediately and garnish with fresh parsley.

Serves: 4-6

Time: 30 minutes or less

Recipe source: Original

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3 thoughts on “Primavera Fettuccine Alfredo

  1. Ed Schenk February 12, 2010 / 12:56 AM

    Tasty looking recipe!

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