Alfredo Pasta Primavera

• servings: 8 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1/2 pound bowtie pasta

2 Tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup broccoli florets

1 cup chopped asparagus

1/2 cup chopped red pepper

1/2 cup chopped zucchini

1/2 cup chopped yellow squash

1/2 cup matchstick carrots

1/2 cup sliced red onion

1/2 cup grape tomatoes (halved)

1/2 cup fresh grated Parmesan cheese

Fresh basil (for garnish)

1/2 cup salted butter

1 cup heavy cream

1 teaspoon salt

1/2 teaspoon pepper

2 cups fresh grated Parmesan cheese

Directions

Prepare the veggies by washing and chopping them into bite sized pieces.

Prepare the noodles according to package instructions. For best results, cook them al dente to ensure they hold up to the veggies and sauce. Drain and rinse in warm water; set aside.

Prepare the Alfredo Sauce by combining butter, heavy cream, salt and pepper in a large skillet. Cook, stirring, over medium heat until butter is melted. Stir in grated Parmesan and cook, stirring, until cheese is completely melted. Keep warm over low heat.

Heat the olive oil in a large skillet, then sauté the veggies until tender-crisp, reserving the zucchini, squash, and tomatoes for the last few minutes.

Combine the pasta, sauce, and veggies. Garnish with fresh grated Parmesan and fresh basil.

Nutrition

• Serving Size: 1 g
• Calories: 439 kcal
• Total Fat: 35 g
• Saturated Fat: 20 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Cholesterol: 91 mg
• Sodium: 1078 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 13 g