Fettuccine Alfredo with Broccoli and Asparagus
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
A lightened up version of Fettuccine Alfredo topped with asparagus and broccoli.
  • 12 oz. fettuccine
  • 1 t. olive oil
  • ½ lb. fresh asparagus spears, trimmed and cut into 2 inch pieces
  • ½ lb. broccoli florets
  • 1 t. salt
  • 2 t. black pepper
  • 1 T. lemon juice
  • 1 T. butter
  • 4 garlic cloves, minced
  • 3 oz. ⅓ less fat cream cheese
  • ¼ c. fat free milk
  • ¼ c. Parmesan Cheese
  • 1 t. nutmeg
  1. Cook the pasta according to the package directions. Drain, reserving ¼ cup of pasta water, and keep warm.
  2. Heat the olive oil in a large skillet over medium heat. Add the asparagus, broccoli, salt, and pepper.
  3. Saute the vegetables for 6 minutes. Remove from heat and add lemon juice. Toss to coat.
  4. Melt the butter in a medium saucepan over medium heat. Add the garlic and cook for 1 minute.
  5. Add in the cream cheese and stir until smooth. Stir in the milk, Parmesan cheese, nutmeg, and reserved pasta water.
  6. Add the Alfredo sauce to the broccoli and asparagus in the skillet. Cook for 2 minutes then add warm pasta. Toss to coat.
Adapted from Cooking Light
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/fettuccine-alfredo-broccoli-asparagus/