Name: Alfredo Pasta With Veggies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 oz fettuccine pasta; 1 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup sliced mushrooms; 1 cup cherry tomatoes, halved; 1 cup baby spinach; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Instructions

Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and softened, about 2-3 minutes.
Add the sliced bell peppers and mushrooms to the skillet, stirring occasionally until the vegetables are tender, about 5-6 minutes.
Toss in the halved cherry tomatoes and baby spinach, cooking until the spinach is wilted and the tomatoes are slightly softened, about 2-3 minutes.
Season the vegetable mixture with salt and pepper to taste, adjusting the flavors as needed.
Add the cooked pasta to the skillet, tossing everything together gently to combine. If the pasta seems dry, gradually add some of the reserved pasta water to create a creamy consistency.
Cook for an additional 2-3 minutes to heat everything through and allow the flavors to meld together.
Serve the Alfredo Pasta With Veggies hot, garnished with fresh chopped parsley for a burst of color and freshness.

Ingredients

Instructions

Nutrition Facts