Fettucine Alfredo with Vegetables

Shannon Hinkle


The photo shows the fettucine sans broccoli. And the homemade sauce is super yummy and very rich!! My husband gives it two thumbs up!


★★★★★ 2 votes

20 Min
20 Min
Stove Top


  • 1 pkg
    fettucine noodles
  • ·
    homemade creamy alfredo sauce(see my recipe)
  • 2 bunch
    fresh broccoli
  • 1
    firm tomato
  • 2
    green onions
  • ·
    black pepper
  • ·
    fresh parmesan cheese as a garnish
  • 1
  • 1/4 c
    minced garlic

  • 1 stick
    butter or margarine equivalent
  • 8 oz
    cream cheese
  • 2 c
    mozzarella and parmesan blend
  • 1/2 c
  • 1/2 c
    sour cream
  • 3 clove
    fresh garlic
  • ·
    black pepper
  • 1/2

How to Make Fettucine Alfredo with Vegetables


  1. Cook noodles according to package directions, or if you're inclined to do so, make your own. Prepare fresh broccoli to be cooked. I always leave mine somewhat firm. When noodles are done drain well.
  2. Prepare your other veggies...dice tomato neatly and chop up green onion. If using fresh garlic, chop that up too.
  3. For the sauce, melt butter/margarine first. I use Best Life buttery spread as it has no trans fat or hydrogenated oils. Then add in cream cheese and garlic. Keep heat on low to medium and stir constantly unless it will burn. Add in sour cream and milk and wait until everything is well melted together before adding cheese. Once cheese is thoroughly melted, add in pepper to taste and a splash of lemon. Serve immediately.
  4. Pile noodles on plate or in bowl...toss on broccoli and then cover with sauce. Sprinkle diced tomato and green onion on top. Squeeze a bit of lemon juice on and garnish with cheese. Yum!

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