Description
This Pasta Primavera Alfredo with Broccoli and Carrots is creamy, comforting, and packed with vibrant vegetables. Tender broccoli and carrots are tossed with fettuccine in a rich garlic Parmesan sauce, making it perfect for weeknight dinners or cozy family meals.
Ingredients
Scale
- 12 oz fettuccine
- 2 cups broccoli florets
- 1 cup sliced carrots
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
Instructions
- Boil salted water and cook fettuccine until al dente. Reserve ½ cup pasta water.
- Sauté broccoli and carrots in olive oil until tender-crisp; set aside.
- Melt butter in a skillet, add garlic, sauté 1 minute.
- Stir in heavy cream, simmer gently.
- Whisk in Parmesan, season with salt, pepper, and nutmeg; thin with pasta water if needed.
- Toss pasta and vegetables in sauce until coated.
- Garnish with parsley and serve immediately.
Notes
Don’t overcook pasta; it will finish cooking in the sauce. Steam veggies to keep color and nutrients. Fresh Parmesan ensures a smooth sauce. Add nutmeg for warmth and depth.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4
- Sodium: 400
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 5
- Protein: 18
- Cholesterol: 85