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Roasted Vegetable Fettuccine Alfredo

Roasted Vegetable Fettuccine Alfredo
  • Prep 20 min
  • Total 20 min
  • Servings 4
Updated July 20, 2017


Roasted Vegetables

  • 1/2 lb fresh asparagus spears, cut into 1 1/2-inch pieces
  • 1 small red bell pepper, cut into 1/2-inch pieces
  • 1 medium zucchini, cut into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt


  • 1 package (9 oz) refrigerated fettuccine

Alfredo Sauce

  • 1/2 cup butter, cut into pieces
  • 1/2 cup whipping cream
  • 3/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt


  • 1
    Heat oven to 425°F. In large bowl, place asparagus, bell pepper and zucchini. Toss with olive oil, garlic and salt until evenly coated. Spread in ungreased 15x10-inch pan.
  • 2
    Bake uncovered 8 minutes. Stir; bake 5 to 8 minutes longer or until tender. Keep warm.
  • 3
    Meanwhile, cook and drain fettuccine as directed on package; keep warm.
  • 4
    Make Alfredo Sauce. In 10-inch skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer about 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese and salt.
  • 5
    To serve, top fettuccine with roasted vegetables. Pour sauce on top.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Dinner ready in 20 minutes! Roasted veggies and fettuccine come together in this meatless Italian dish that’s served with Alfred sauce.
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