This One Pot Fettuccine Alfredo with Spinach and Bell Peppers is an excellent straightforward recipe. A basic pasta recipe with a wealthy creamy sauce and a easy one-pot technique impressed by comparable recipes from Half Baked Harvest. Al dente fettuccine pasta with a contact of garlic, butter, and a creamy, selfmade Alfredo sauce with complete milk and parmesan for dairy protein. Genuine Italian flavors in each chunk. SO gourmand, but straightforward to organize and simple to wash up afterwards. And did I point out yummy? SO yummy.
Excellent, easy-to-make consolation meals you possibly can throw collectively on a busy weeknight and nonetheless make one thing thrilling and scrumptious. Rising up, I keep in mind going to Olive Backyard with my pals for particular events like birthdays and ordering fettuccine Alfredo as a particular deal with. Such heat recollections from these days.
Currently, I’ve wished to create one thing that tastes like this and is straightforward to organize in my very own kitchen. That’s what led me to assemble inspiration on-line and provide you with this yummy, creamy, one-pot fettuccine Alfredo.
Including the spinach and bell peppers makes this a well-rounded meal that features some wholesome veggies along with the carbs from the pasta and the dairy protein from the milk and cheese. This additionally means that you can use rather less of the heavy cream and make it a bit on the lighter aspect whereas nonetheless tremendous satisfying.
Tips on how to Make This One-Pot Fettuccine Alfredo
First, peel and mince the garlic and rinse it in a colander. Warmth the butter in a big coated pan over the stovetop on medium to excessive warmth. Add the garlic, oregano, basil, and thyme. Stir with the spatula.
Subsequent, slice the bell peppers and rinse them in a colander. I prefer to slice them into rings after which lower the rings in half for lengthy, skinny strips.
Add the bell peppers to the pan with the garlic and herbs and begin sautéing them to melt them a bit. As soon as the peppers have softened, add 4 cups of water, sprinkle some salt and pepper, cowl the pan, and convey to a boil. Add one to 2 tablespoons olive oil and the fettuccine pasta and cook dinner for 10-12 minutes. Whereas the pasta is cooking, slice and rinse a lemon, then squeeze the juice and add it to the pan. Don’t drain the water; go away it in to assist soften the spinach and create a liquidy Alfredo sauce. Rinse the spinach in a colander and add it to the pan, stir it to wilt it a bit.
Subsequent, add the milk, heavy cream, and cream cheese. Whisk the whole lot with a fork so the cream cheese dissolves evenly with none lumps. Add the parmesan, and stir with a spatula. Prepare dinner for a number of extra minutes to warmth the Alfredo sauce, then flip off the warmth and serve.
Different Simple Recipes From Lauren’s Veggie Kitchen
One Pot Fettuccine Alfredo with Spinach and Bell Peppers
This One Pot Fettuccine Alfredo with Spinach and Bell Peppers is an excellent straightforward recipe. A basic pasta recipe with a wealthy creamy sauce and a easy one-pot technique impressed by comparable recipes from Half Baked Harvest. Al dente fettuccine pasta with a contact of garlic, butter, and a creamy, selfmade Alfredo sauce with complete milk and parmesan for dairy protein. Genuine Italian flavors in each chunk. SO gourmand, but straightforward to organize and simple to wash up afterwards. And did I point out yummy? SO yummy.
- Prep Time: quarter-hour
- Prepare dinner Time: 20 minutes
- Complete Time: 35 minutes
- Yield: 6 to 8 servings 1x
- Class: Dinner
- Methodology: Stovetop
- Delicacies: Italian
- Weight-reduction plan: Vegetarian
3 tbsps salted butter or margarine
3 cloves garlic
2 tsps oregano
2 tsps basil
1 tsp thyme
salt and pepper to style
4 cups water
1 to 2 tbsps olive oil
1 lb fettucine
1 cup complete milk
1/2 cup heavy cream
2 oz cream cheese
5 oz shredded parmesan cheese
juice of 1 lemon
2 cups spinach
2 bell peppers
Peel and mince the garlic and rinse it in a colander.
Warmth the butter in a big coated pan over the stovetop on medium to excessive warmth.
Add the garlic, oregano, basil, and thyme. Stir with the spatula.
Slice the bell peppers and rinse them in a colander.
Add the bell peppers to the pan with the garlic and herbs and begin sautéing them to melt them a bit.
As soon as the peppers have softened, add 4 cups of water, sprinkle some salt and pepper, cowl the pan, and convey to a boil.
Add one to 2 tablespoons olive oil and the fettuccine pasta and cook dinner for 10-12 minutes.
Whereas the pasta is cooking, slice and rinse a lemon, then squeeze the juice and add it to the pan. Don’t drain the water; go away the water within the pan for the sauce.
Rinse the spinach in a colander and add it to the pan, stir it to wilt it a bit.
Add the milk, heavy cream, and cream cheese. Whisk the whole lot with a fork so the cream cheese dissolves evenly with none lumps. Add the parmesan, and stir with a spatula.
Prepare dinner for a number of extra minutes to warmth the alfredo sauce, then flip off the warmth and serve.
Notes
This recipe was impressed by the One Pot Creamy Penne Alfredo with Spicy Arugula recipe from Half Baked Harvest.
