Recipes and Cooking Fettuccine Alfredo with Sun-Dried Tomatoes and Veggies 3.5 (63) 3 Reviews Bring a restaurant-quality pasta dish to the table in just 15 minutes (yes, really!). The sauce for our Fettuccine Alfredo with Sun-Dried Tomatoes and Veggies cooks in a skillet while the pasta boils. This quick and easy Italian entree is the ultimate weeknight dinner recipe! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 15 mins Servings: 4 Yield: 6 cups Jump to Nutrition Facts Ingredients 8 ounce dried fettuccine ½ cup dried tomatoes (not oil-packed), chopped 4 tablespoon butter 1 tablespoon olive oil 4 ounce fresh asparagus spears, trimmed 4 ounce fresh Brussels sprouts, trimmed and quartered 1 ½ cup fresh broccoli florets 8 fresh mushrooms, sliced 2 tablespoon all-purpose flour 1 ¼ cup milk ½ cup finely shredded Parmesan cheese milk finely shredded Parmesan cheese 2 teaspoon finely shredded lemon peel Directions Cook pasta according to package directions, adding dried tomatoes the last 2 minutes of cooking. Drain and return to saucepan; keep warm. Meanwhile, in a large skillet heat 1 tablespoon of the butter and olive oil over medium heat. Add asparagus, Brussels sprouts, broccoli, and mushrooms. Cook over medium heat for 8 minutes or until vegetables are tender. Remove vegetables from skillet; set aside. In same skillet melt remaining butter over medium heat. Stir in flour. Cook and stir 1 minute. Stir in milk. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Gently stir in pasta and vegetables. Stir in additional milk to reach desired consistency. Sprinkle with lemon peel and additional shredded Parmesan cheese. Makes 4 (1-1/2 cup) servings. Rate it Print Nutrition Facts (per serving) 500 Calories 21g Fat 60g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 500 % Daily Value * Total Fat 21g 27% Saturated Fat 11g 55% Cholesterol 46mg 15% Sodium 491mg 21% Total Carbohydrate 60g 22% Total Sugars 10g Protein 20g Vitamin C 56.7mg 284% Calcium 313mg 24% Iron 4mg 22% Potassium 851mg 18% Folate, total 205.6mcg Vitamin B-12 0.6mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.