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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.

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