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
