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Fresh Vegetable Alfredo

Microwaverina's picture
  Fresh asparagus 1⁄2 Pound, cut into 3/4 inch lengths
  Margarine/Butter 1⁄4 Cup (4 tbs)
  Canned pitted black olives 16 Ounce, drained (1 Can)
  Whipping cream 1⁄2 Cup (8 tbs)
  Eggs 2 , beaten
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Garlic powder 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Fettuccini 8 Ounce, uncooked
  Quartered cherry tomatoes 1 Cup (16 tbs)

Place asparagus and margarine in 2-quart casserole.
Microwave at HIGH (100%) until margarine is melted and asparagus is tender-crisp, 3 to 4 minutes, stirring once.
Add olives.
Set aside.
Blend whipping cream, eggs, Parmesan cheese, garlic powder and pepper in small mixing bowl.
Add to asparagus mixture.
Mix well.
Set aside.
Prepare fettucini as directed on package.
Rinse and drain.
Add to asparagus mixture.
Toss to coat.
Microwave at MEDIUM (50%) until hot, 4 to 6 minutes, stirring every 2 minutes.
Add cherry tomatoes.
Toss to combine.
Before serving, sprinkle with additional grated Parmesan cheese, if desired.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2907 Calories from Fat 1620

% Daily Value*

Total Fat 189 g290.3%

Saturated Fat 48.2 g241%

Trans Fat 0 g

Cholesterol 643.6 mg214.5%

Sodium 4638.6 mg193.3%

Total Carbohydrates 225 g74.8%

Dietary Fiber 14.7 g58.9%

Sugars 27.9 g

Protein 72 g143.4%

Vitamin A 116.6% Vitamin C 87.3%

Calcium 90.5% Iron 62.6%

*Based on a 2000 Calorie diet


Fresh Vegetable Alfredo Recipe