I love to make homemade alfredo sauce because it always makes me feel like such a gourmet. But the funny thing is, that couldn’t be further from the truth. I actually thing homemade alfredo sauce is one of the easiest things to make. It just sounds impressive!
Other than the ease of making alfredo sauce, I really appreciate it for its versatility. I serve it plain, with chicken or just with a great assortment of fresh vegetables. I’ve yet to find a way that doesn’t taste good.
For this Vegetable Alfredo, I relied on a little laziness to make it as easy as possible while adding even more flavor to the sauce.
Vegetable Alfredo
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 red pepper, sliced
- 1 medium zucchini, sliced
- 1-2 lb asparagus spears, trimmed, cut into thirds and briefly steamed
- 1 can artichoke hearts, drained and quartered
- Salt and pepper, to taste
- 2 cup cream or milk (I use whole milk)
- 4 tbsp butter
- 1 1/2 cup shredded Parmesan or Parmesan-Reggiano cheese
- 1/4 tsp black pepper
- 1/8 tsp nutmeg
- Cooked pasta
Instructions
- Heat olive oil and butter in a large skillet. Add sliced red pepper and zucchini. Cook for 2 minutes. Add steamed asparagus sections and artichoke hearts. Season to taste with salt and pepper and cook an additional 5 minutes.
- With a slotted spoon, remove vegetables from skillet. With the skillet over medium heat, pour in cream or milk. Add butter and whisk just until butter melts. Remove from heat and stir in Parmesan cheese, black pepper and nutmeg. Stir until sauce is smooth and cheese is melted.
- Add the vegetables back into the skillet. Toss with cooked pasta of choice and serve.
Notes
This post is being linked to Foodie Friday at Designs By Gollum.
