Pasta Primavera Alfredo Recipe

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Pasta Primavera Alfredo

Marina Neff


Last year I had a bit of a dilemma. I had a lot of mozzarella and parmesean cheese to use and wanted to make something different... so I decided to try my hand at making an Alfredo sauce from scratch. Every recipe I looked at required cream cheese and I just didn't want to use that (not to mention I just didn't have any on hand) So I experimented and this is what I came up with. I hope you enjoy this as much as my husband and I did.

★★★★★ 1 vote
30 Min
35 Min
Stove Top


3 Tbsp
all purpose flour
3 Tbsp
1 1/2 - 2 c
1 c
each broccoli florets, bell pepper strips, fresh chopped spinach, diced carrots, and quartered -sliced zucchini
1 large
onion diced
2 c
grated mozzarella
1 c
grated parmesean romano
1 Tbsp
each dried oregano and thyme
1 c
chopped parsley
2 Tbsp
garlic powder
salt, and white pepper to taste


1In 2 tblsp of olive oil, saute all vegetables over low heat till just tender. then set aside
2In large saucepan melt butter then add flour to make a roux. Slowly add milk while stirring constantly till mixture is the consistancy of a medium to thin gravy. Then add the cheeses and all the herbs and seasonings mixing well till cheeses are melted. *Note* if the mixture is too thin, add more cheese, if it's too thick, add more milk.
3While sauce is simmering, add the vegetable and simmer on low for about 20 minutes. Serve over linguini , bowties, penne or whatever type of pasta you like best.
4Variations: can add cooked cubed skinless boneless chicken breasts, or cooked shrimp if you want protein.

About this Recipe

Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy