Today while flipping through a magazine my mom and I came across a delicious recipe for a versatile pasta dish. This summer vegetable alfredo pasta was easy and delicious. Although the magazine had an all-right recipe for alfredo sauce, I decided to make it easier and less labor intensive by using a jarred version.
Summer Veggie Pasta
1 Zucchini, diced
1 Yellow Squash, diced
1/2 Cup of Green Beans, diced
1 cup of Broccoli, cut into small pieces
1/2 cup Extra Virgin Olive Oil
3 cloves of garlic, minced finely
1/2 package of Fettucine noodles
1/2 jar of Bertolli [your favorite brand] Alfredo Sauce
1/4 cup of diced green onions [use the white part for in the dish and the green for garnish]
Salt and Pepper to taste
How you do it:
1. Prepare pasta according to directions. Drain and set aside.
2. In a skillet with extra virgin olive oil cook the garlic until aromatic (garlic cooks quickly so do not let it burn). Add broccoli, green beans, zucchini and squash and sautee until all vegetables are cooked thoroughly. Season with salt and pepper to taste.
3. Add veggies to the pasta. Toss in the white part of the green onion along with the alfredo sauce. Stir until sauce evenly coats pasta and vegetables.
4. Serve while hot with green onions to garnish.
My mom and I as well as a few friends enjoyed this light and refreshing pasta dish. On the side you can have some fresh baguette bread toasted with butter.
That is all for now readers!
Peace, love and no beef.