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!

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Cook pasta according to package directions, adding dried tomatoes the last 2 minutes of cooking. Drain and return to saucepan; keep warm.

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  • 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.

Instructions Checklist
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  • 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.

Nutrition Facts

500 calories; 21 g total fat; 11 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 46 mg cholesterol; 491 mg sodium. 851 mg potassium; 60 g carbohydrates; 5 g fiber; 10 g sugar; 20 g protein; 0 g trans fatty acid; 1118 IU vitamin a; 57 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 206 mcg folate; 1 mcg vitamin b12; 313 mg calcium; 4 mg iron;

Reviews (1)

60 Ratings
  • 5 star values: 20
  • 4 star values: 14
  • 3 star values: 9
  • 2 star values: 7
  • 1 star values: 10
Rating: 4.0 stars
01/12/2020
To Pa Sz: Yes it is. It is not Vegan.
Rating: Unrated
08/06/2014
Parmesan isn't vegetarian and better homes and gardens should know that.