Fettuccine Alfredo With Veggies Recipes

Steps:

• Fill a Dutch oven two-thirds full with water; bring to a boil. Add fettuccine and vegetables; return to a boil. Cook on high for 2-3 minutes or until tender; drain. Stir in chicken and Alfredo sauce; heat through. Sprinkle with cheese.

Steps:

• Cook fettuccine as directed on package, omitting salt and adding broccoli, cauliflower, peas, carrots and onion for last 3 minutes of cooking. Drain; return to saucepan and keep warm.
• Meanwhile, in 10-inch skillet, heat butter and milk over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer uncovered 3 to 4 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, garlic salt, nutmeg and pepper.
• Stir cheese mixture into pasta mixture.

Steps:

• Place cream cheese, milk and butter in medium saucepan. Cook on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently.
• Meanwhile, cook vegetables in large saucepan of boiling water 2 min. Add pasta; cook an additional 3 min. Drain. Place in large serving bowl.
• Add Parmesan cheese and black pepper to cream cheese sauce; mix well. Add to pasta mixture; mix lightly.

Steps:

• Prepare pasta according to package directions.
• Meanwhile heat oil in large skillet over medium heat.Add vegetables and Mrs. Dash Garlic and Herb seasoning.
• Cook and stir about 8 minutes.
• Toss together hot pasta, vegetables and lemon juice. Mix in cheese and stir.

Steps:

• Prepare fettuccine according to package directions.
• Meanwhile, in a large pan saute carrots in hot oil over medium-high heat for 3-4 minutes. Stir in onion and garlic and saute 3-4 minutes or until tender.
• Add spinach and cover, allowing to cook and wilt for 3-4 minutes, stirring occasionally until all spinach is wilted. Stir in Alfredo sauce, Parmesan, basil and cooked pasta.
• Stir until all ingredients are blended and cook 1-2 minutes until thoroughly heated. Season with salt and pepper, to taste, and serve immediately.

Steps:

• Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
• Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
• Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
• Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.

Steps:

• Combine cashews and 1 cup soy milk in a blender; blend until smooth. Add remaining soy milk, 1 cup water, parsley, nutritional yeast, miso, lemon juice, garlic powder, and nutmeg; blend until smooth. Set sauce aside.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• While the pasta is cooking, heat oil in a large skillet over medium heat. Add mushrooms and garlic; saute until mushrooms are soft and golden brown, 8 to 10 minutes, adding small amounts of water if necessary to keep mushrooms from sticking. Stir in soy sauce.
• Drain pasta and return it to the pot. Add sauce and heat over low heat until sauce is heated through, 2 to 3 minutes. Serve topped with mushrooms.

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a small saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large nonstick skillet, saute zucchini in oil for 3 minutes. Add onion and garlic; saute 1 minute longer. Add the peas, salt, pepper and asparagus; saute until vegetables are crisp-tender. , Drain fettuccine; add to vegetable mixture. Stir in the cheese, parsley and chives. Garnish with additional cheese if desired.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat 1 Tbsp. oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 6 min. or until done. Remove from skillet; cover to keep warm.
• Heat remaining oil in same skillet on medium-high heat. Add asparagus, onions and mushrooms; cook 2 to 3 min. or until crisp-tender, stirring constantly. Stir in tomatoes.
• Drain pasta, reserving 1/2 cup cooking water. Add drained pasta to asparagus mixture along with chicken and sauce. Cook on medium-low heat 5 to 6 min. or until heated through, stirring constantly and adding enough reserved cooking water to obtain desired consistency. Sprinkle with bacon.

Steps:

• Put cashews in a small bowl; add enough boiling water to cover. Let stand, covered, for 20 minutes. Drain, rinse, and drain again.
• Heat 1 tablespoon oil in a large skillet over medium heat; add mushrooms and cook, stirring occasionally, until browned, about 5 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes, adding peas and carrots in the last minute of cooking. Drain. Return pasta mixture to the pot. Add mushrooms and spinach; cook over low heat, stirring frequently, until spinach is wilted.
• Whisk 1 1/4 cups water and flour together in a small saucepan until smooth. Simmer over medium heat, stirring frequently, until golden and pourable, about 3 minutes.
• Transfer flour mixture to a blender; add soaked cashews, lemon juice, garlic, salt, 1/4 teaspoon pepper, and remaining 1 tablespoon oil. Blend until smooth.
• Serve sauce over pasta mixture, sprinkled with additional pepper and lemon zest.