Spring into the season with this easy take on fettuccine Alfredo. It has all the flavour of the original dish with the added freshness of seasonal greens—perfect for those first blissful days dining outdoors.
- Total time 20 minutes
- Portion size 4 servings
Ingredients
Method
In large pot of boiling water, cook asparagus, snap peas and peas until tender-crisp, about 2 minutes. Using slotted spoon, transfer to bowl of ice water. Drain; pat dry. Halve snap peas crosswise.
In same pot, cook tortellini according to package directions. Reserving ½ cup of the cooking liquid, drain.
Meanwhile, in large skillet, cook herb-and-garlic cheese and cream over medium-low heat, stirring, until smooth, 1 to 2 minutes. Stir in Parmesan and pepper. Add pasta and ⅓ cup of the reserved cooking liquid; stir until pasta is coated, adding more cooking liquid, as needed, to make thin sauce.
Divide among bowls; sprinkle with asparagus, snap peas and peas. Sprinkle with chives (if using) and more Parmesan, if desired.
Did You Know?: The woody root ends of asparagus stalks must be trimmed before cooking. Simply hold the asparagus between your thumb and forefinger and bend until the end snaps off.
Nutritional facts PER SERVING: about
- Fibre 4 g
- Sodium 921 mg
- Sugars 6 g
- Protein 18 g
- Calories 499
- Total fat 25 g
- Potassium 178 mg
- Cholesterol 59 mg
- Saturated fat 15 g
- Total carbohydrate 53 g
%RDI
- Iron 27
- Folate 26
- Calcium 19
- Vitamin A 25
- Vitamin C 28
