Pasta Primavera Alfredo Recipe

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Pasta Primavera Alfredo

Marina Neff

By
@Kittiecooks

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.


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Serves:

4-6

Prep:

30 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

3 Tbsp
all purpose flour
3 Tbsp
butter
1 1/2 - 2 c
milk
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

Directions Step-By-Step

1
In 2 tblsp of olive oil, saute all vegetables over low heat till just tender. then set aside
2
In 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.
3
While 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.
4
Variations: 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