I love experimenting with dishes, especially when adding vegetables to it. I love veggies and try to incorporate them into my recipes to encourage my family to do the same. Not because they are picky eaters, but because vegetables are nutritious and are good for the immune system. I found this easy Vegetable Fettuccine Alfredo recipe and prepared it for our anniversary dinner the other night.
Vegetable Fettuccine Alfredo Recipe: A Special Dinner
My husband and I didn’t really plan on doing anything for our anniversary. Initially, we planned to take a trip out of town but due to the recent pandemic, we decided it would be safer to stay at home. It had been really cold lately that I was too lazy to do anything. To keep warm, I stayed in the kitchen and cooked some soup and baked some bread. Over the weekend, I had a lot of time so I baked some Sourdough Bread to go with morning coffee or as a soup bowl.
Since our anniversary was on a busy weekday, we just decided to make something easy yet special. Thus, searching online, I found this recipe from Food Network and decided to make this for dinner. Hubby cannot do without meat so he roasted some chicken to go along with the meal.
Surprisingly, the boys decided to participate and set the table for us. They prepared the scented candles and set the table as if we were in a restaurant. To give us some “privacy,” they set up a dining area away from us to complete the “restaurant look.” They even asked us to dress up so they could take photos. It was so funny because the boys were in their pajamas and had a suit over it! Thinking about it, this year was unique and special because it was such a simple celebration made more special by our sons.
A Wonderful Dinner
Of course, a special dinner won’t be complete without wine! Our eldest son served as the waiter and he elegantly poured the wine for us. My middle son took the photos and they were all giggling. It was a funny yet heart-warming sight. Cheers to more anniversaries and special days to us!
I hope you will also share this easy and special Fettuccine Alfredo Recipe with your friends. Make any day special with this easy and delicious pasta dish!
Vegetable Fettuccine Alfredo
- 1 package (9 oz) fettuccine noodles
- olive oil extra virgin
- 2 cups shiitake mushrooms stems removed
- 1 lb thin asparagus spears
- 1 stick (8 tbsp) unsalted butter
- 1/2 cup frozen peas
- 2 cups heavy cream
- 1 1/2 cups freshly grated parmesan cheese
- 1 tbsp freshly chopped chives
- Kosher salt
- Freshly ground black pepper
- Finely grated lemon zest from 1/2 lemon
- Cook pasta according to package instructions. Reserve ½ cup pasta water. Drain the pasta and toss with olive oil.
- Slice the mushroom caps into ¼-inch thick strips. Remove the hard ends of the asparagus. Slice into 2-inch pieces.
- In a large skillet, heat 2 tablespoons butter over medium heat. When the butter has melted, increase the heat to medium-high and add the mushrooms. Let the mushrooms cook for 1 to 2 minutes without stirring until they have browned. After that, stir-fry for about 1 to 2 minutes until golden.
- Add another tablespoon of butter and the asparagus. Season with salt. Stir occasionally and cook until the asparagus is tender, about 2 to 4 minutes. Toss the vegetables with the pasta.
- Reduce heat to medium and add the rest of the butter. When the butter has melted, gently whisk the cream and let it simmer. Add the peas and cook for 2 minutes.
- Turn off heat and add the grated parmesan or Parmigiano-Reggiano. Toss in the pasta with asparagus, lemon zest, and chives. Toss well to combine.
- To thin the pasta sauce, gradually add the reserved pasta water.
1 thought on “A Taste of Spring: Vegetable Fettuccine Alfredo”
Since I am a vegetarian I really liked this recipe. I have made this a few times since discovering it a couple of months ago, and it is awesome.