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@delallofoods
POSTED June 18, 2019

Vegetable Alfredo with Organic Pasta

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Vegetable Alfredo with Organic Pasta image
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We love alfredo sauce so much that we decided to revamp the reputation of calorie-dense alfredo pasta. We added asparagus, snap peas, arugula, peas and artichokes to this veggie-loaded pasta dish, so you get the best of both worlds—rich, silky alfredo sauce with plenty of health benefits on the side.

  • SERVES: 4-6
  • LEVEL: Super Simple
INGREDIENTS

Pasta Salad

Sauce

  • ½ cup butter
  • 1 ½ cups heavy cream
  • 2 teaspoons DeLallo Fine Chopped Garlic in Water
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup freshly grated Parmesan cheese
  • 1 cup freshly grated Asiago cheese
  • 2 tablespoons sour cream
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DIRECTIONS
  1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain.
  2. Meanwhile, make the sauce. Add butter and cream to a large skillet. Simmer over low heat for 2 minutes. Whisk in the garlic, salt and pepper for one minute.
  3. Remove from heat and whisk in cheeses and sour cream.
  4. Prepare 2 bowls with ice baths. Bringa  medium pot of salt ed water to a boil. Cook asparagus in the boiling water for 2 minutes. Transfer to ice bath using a slotted spoon. Add sugar snap peas to the water and cook for 2 minutes. Transfer to ice bath using a slotted spoon.
  5. In a large bowl, combine the pasta, asparagus, sugar snap peas, artichokes and sauce. Toss well to combine and season with salt and pepper.
  6. Divide mixture among plates and top with lemon zest and pine nuts.