Creamy Alfredo & Asparagus Fettuccini

Creamy Alfredo & Asparagus Fettuccini


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Rich alfredo is always a delectable sauce for pasta. Stirred into this divine pool of cheesy goodness is tender asparagus along with juicy tomatoes and sugar snap peas.

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Time needed

10 min cooking

Serving Size / Yield

4-6 servings


  • 2 Tbs. Olive Oil
  • 1 1/2 lb. Asparagus Stalks, chopped
  • 1 C. Sugar Snap Peas
  • 1 C. Cherry Tomatoes, halved
  • 16 oz. Fettuccini Pasta, cooked and drained
  • 4 oz. Low-Fat Cream Cheese, chopped
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 1 C. Grated Parmesan Cheese

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Warm the olive oil in a large skillet over medium-high heat. Add the asparagus and sugar snap peas to the skillet, and cook until vegetables are tender. Add the cherry tomatoes and continue cooking for 1 minute. Stir in the fettuccini and cream cheese, and season with salt and pepper if needed. Cook for 2-3 minutes. Stir in the parmesan cheese and serve.

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