Spring Vegetable Fettuccine Alfredo
Spring Vegetable Fettuccine Alfredo: A Fresh Take on Comfort Food
Creamy, rich Alfredo gets a vibrant makeover with the addition of fresh spring vegetables in this delightful recipe. The earthy mushrooms, crisp asparagus, and sweet peas create a beautiful harmony, both in flavor and texture.
Brightened with a hint of lemon zest and chives, this dish balances indulgence with freshness. Perfect for a springtime gathering or a cozy dinner at home, it’s a versatile recipe that feels both elegant and approachable.
Whether you’re a seasoned pasta lover or new to cooking, this Spring Vegetable Fettuccine Alfredo will charm your taste buds and elevate your mealtime repertoire. Prepare to savor every creamy, colorful bite!
Spring Vegetable Fettuccine Alfredo: Ingredients That Shine
- Fresh Fettuccine: The foundation of indulgence, this tender pasta beautifully absorbs the creamy Alfredo sauce.
- Shiitake Mushrooms: Earthy and meaty, they add depth and a satisfying texture to every bite.
- Asparagus Spears: Crisp and vibrant, they bring a refreshing balance to the dish’s richness.
- Heavy Cream: The velvety heart of the Alfredo sauce, delivering luxurious creaminess.
- Parmigiano-Reggiano: Bold and nutty, it ties the flavors together with its savory essence.
- Lemon Zest and Chives: Bright, zesty, and aromatic, these finishing touches elevate the dish to gourmet perfection.
Spring Vegetable Fettuccine Alfredo
Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess. This dish combines seasonal freshness with indulgence, making it the perfect choice for any occasion.
Recipe Tips
- Use Fresh Pasta for a Silky Texture
Fresh fettuccine enhances the overall texture and flavor of this dish, absorbing the sauce more effectively than dried pasta. If you can, opt for fresh pasta, which will provide a silky, luxurious bite. If using dried pasta, be sure to cook it al dente to prevent it from becoming too soft and mushy. - Don’t Overcook the Vegetables
The key to maintaining the vibrant color and crunch of the spring vegetables is not to overcook them. Sauté the mushrooms until golden and the asparagus just tender, keeping them in the pan for no longer than necessary. Overcooked vegetables can lose their texture and flavor, making the dish less refreshing. - Adjust Sauce Consistency
Alfredo sauce can thicken quickly as it cools, especially with heavy cream. If the sauce becomes too thick, add the reserved pasta water, a tablespoon at a time, until it reaches the desired consistency. This helps maintain a creamy texture without watering down the sauce.
What to Serve with Spring Vegetable Fettuccine Alfredo
- Garlic Bread
A warm, crusty garlic bread is the perfect accompaniment to this creamy pasta. The garlic and butter flavors complement the richness of the Alfredo sauce while providing a satisfying crunch that balances the soft fettuccine. Add a sprinkle of fresh parsley for a vibrant touch. - Grilled Chicken or Shrimp
While this dish is already packed with flavor, adding protein can make it a complete meal. Grilled chicken breast or shrimp both pair wonderfully with the creamy Alfredo sauce. The light, smoky flavor of grilled meats adds a savory contrast to the fresh vegetables and rich pasta. - Mixed Green Salad
A crisp, mixed green salad with a light vinaigrette is an excellent way to cut through the richness of the Alfredo sauce. The acidity from the vinaigrette will cleanse your palate between bites, while the freshness of the greens offers a crisp contrast to the creamy pasta.
FAQ
- Can I use different vegetables in this recipe?
Yes! Feel free to substitute the shiitake mushrooms and asparagus with other spring vegetables like peas, broccoli, or even zucchini. Just make sure to adjust the cooking times so the vegetables maintain their texture and flavor. - Can I make this dish ahead of time?
While this pasta is best served fresh, you can make the components ahead of time. Cook the pasta, sauté the vegetables, and make the sauce. When ready to serve, reheat everything in a skillet and toss together with fresh chives and lemon zest. - Can I use dairy-free alternatives for the cream and butter?
Yes, if you’re looking for a dairy-free option, substitute the heavy cream with coconut cream or a plant-based alternative. Use vegan butter or olive oil in place of the unsalted butter. You can also replace the Parmigiano-Reggiano with a dairy-free cheese alternative. - How can I make the Alfredo sauce richer?
To make the sauce even richer, you can add an extra tablespoon of butter or use half-and-half instead of heavy cream. For a more intense flavor, consider adding a pinch of nutmeg or garlic powder for an extra depth of taste.
Spring Vegetable Fettuccine Alfredo
Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess.
Ingredients
- Fresh fettuccine 9-ounce package
- Kosher salt
- Extra-virgin olive oil for tossing
- Shiitake mushrooms 2 cups, stems discarded
- Thin asparagus 1 bunch, approximately 1 pound
- Unsalted butter 8 tablespoons
- Frozen peas 1/2 cup
- Freshly ground black pepper
- Heavy cream 2 cups
- Parmigiano-Reggiano cheese 1 1/2 cups, freshly grated
- Chives 1 tablespoon, chopped
- Lemon zest from half a lemon
Instructions
- Begin by bringing a large pot of generously salted water to a boil. Add the fresh fettuccine and cook according to the package instructions, ensuring it is al dente—tender, but with a slight firmness. After draining, reserve 1/2 cup of the pasta water and toss the pasta with a splash of olive oil to prevent sticking.
- While the pasta is cooking, prepare the vegetables. Slice the shiitake mushrooms into thin 1/4-inch strips and cut the woody ends off the asparagus, slicing it into 2-inch pieces. Heat a large skillet over medium heat and melt 2 tablespoons of butter. Raise the heat to medium-high, then add the mushrooms in a single layer. Allow them to brown undisturbed for 1 to 2 minutes, then stir and cook until golden brown, about 2 more minutes. Add the asparagus along with an additional tablespoon of butter and 1/2 teaspoon of salt. Continue to cook, stirring occasionally, until the asparagus becomes tender and the mushrooms are fully browned, 2 to 4 minutes. Once done, transfer the vegetables to the colander with the pasta.
- Lower the heat to medium and add the remaining 5 tablespoons of butter to the skillet. Once mostly melted, whisk in the heavy cream and bring the mixture to a simmer. Stir in the peas and cook for 2 minutes before turning off the heat.
- Gradually whisk the freshly grated Parmigiano-Reggiano into the sauce. Add the sautéed vegetables, cooked fettuccine, chopped chives, and lemon zest. Toss thoroughly to combine. Season the dish with salt and freshly ground black pepper to taste. If the sauce thickens too much as it cools, thin it out by adding the reserved pasta water, one tablespoon at a time, until the desired consistency is reached. Serve immediately in pre-warmed bowls for optimal presentation.
Notes
Using heavy whipping cream, which contains stabilizers, will result in a thicker sauce compared to regular heavy cream. For a smoother consistency, feel free to adjust the sauce’s thickness by incorporating reserved pasta cooking water, up to 1/2 cup, to reach your preferred texture.
