Penn Herb Wellness Guide
Vegetable Alfredo
Ingredients
- 2 Tbs olive oil
- 2 Tbs butter
- 1 red bell pepper, sliced
- 1 med zucchini, sliced
- 1/2 lb asparagus spears, trimmed, cut into thirds, and briefly steamed
- 1 14 oz can artichoke hearts, drained and quartered
- Salt and pepper, to taste
- 2 cups cream (or whole milk)
- 4 Tbs butter
- 1 1/2 cups shredded Parmesan cheese
- 1/4 tsp black pepper
- 1/8 tsp nutmeg
- 1 lb cooked pasta (your choice)
Directions
- Heat olive oil and butter in a large skillet. Add red pepper and zucchini. Cook for 2 minutes.
- Add steamed asparagus sections and artichoke hearts. Season to taste with salt and pepper and cook an additional 5 minutes.
- Remove vegetables from skillet with slotted spoon. With the skillet over medium heat, pour in cream (or milk).
- Add butter and whisk just until butter melts.
- Remove from heat and stir in Parmesan cheese, black pepper, and nutmeg. Stir until sauce is smooth and cheese is melted.
- Add the vegetables back to the skillet. Toss with cooked pasta of choice and serve.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.