Creamy Vegetable And Spinach Alfredo Pasta 1771703808736 79a6

Ingredients

• 12 ounces Fettuccine pasta
• 4 tablespoons Unsalted butter
• 1.5 cups Heavy cream
• 1 cup Parmesan cheese, freshly grated
• 3 cloves Garlic, minced
• 3 cups Fresh baby spinach
• 1 cup Broccoli florets, bite-sized
• 1 medium Red bell pepper, sliced thin
• 1 small Zucchini, diced
• 1 teaspoon Salt and black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente.

2. 2

   During the last 3 minutes of boiling the pasta, add the broccoli florets to the same pot to blanch them.

3. 3

   In a large skillet, melt the butter over medium heat and sauté the garlic, red bell pepper, and zucchini for 5 minutes until tender.

4. 4

   Lower the heat and pour in the heavy cream, simmering gently for 3-4 minutes until slightly thickened.

5. 5

   Whisk in the grated Parmesan cheese gradually until the sauce is smooth and the cheese has completely melted.

6. 6

   Stir in the fresh baby spinach and cook for 1 minute until the leaves are just wilted.

7. 7

   Drain the pasta and broccoli, then toss them directly into the skillet with the alfredo sauce and vegetables.

8. 8

   Season with salt and black pepper to taste and serve immediately while hot.