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Spring Vegetable Pasta Alfredo Yum
Creamy veggie packed Pasta Alfredo that is more of a salad than a pasta.
Spring Vegetable Pasta Alfredo
Prep Time
10 miutes

Cook Time
20 minutes
Servings
Servings
Ingredients
  • 2 cups Asparagus, trimmed and cut into ½” pieces
  • 2 cups Sugar snap Peas, trimmed and halved
  • ½ cup Frozen Green Peas, thawed
  • 2 cups Cavatappi or Penne Pasta
  • 1 tbsp olive oil
  • 2~3 Garlic cloves, finely minced
  • cups Milk (2% preferred)
  • 1 tsp all purpose flour
  • 3 oz. cream cheese
  • To taste Salt Pepper
  • 2 cups Baby Arugula or Spring Salad mix
  • ¼ cup Parmesan cheese, shaved
Prep Time 10 miutes
Cook Time 20 minutes
Servings
Servings
Ingredients
  • 2 cups Asparagus, trimmed and cut into ½” pieces
  • 2 cups Sugar snap Peas, trimmed and halved
  • ½ cup Frozen Green Peas, thawed
  • 2 cups Cavatappi or Penne Pasta
  • 1 tbsp olive oil
  • 2~3 Garlic cloves, finely minced
  • cups Milk (2% preferred)
  • 1 tsp all purpose flour
  • 3 oz. cream cheese
  • To taste Salt Pepper
  • 2 cups Baby Arugula or Spring Salad mix
  • ¼ cup Parmesan cheese, shaved
Spring Vegetable Pasta Alfredo
Instructions
  1. Boil a big pot of water; add the asparagus, sugar snap peas and green peas. Cook for about 3 minutes or until bright green. Using a slotted spoon, transfer the veggies to a colander, rinse the veggies, rinse the veggies well with cold water.
  2. Add pasta to boiling water; cook according to package instructions or until al dente. Drain the pasta.
  3. Whisk flour and milk in a small bowl. Set aside.
  4. Heat oil in the same pan, add garlic and cook for 30 seconds.
  5. Add the milk mixture to the pan and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 1 minute.
  6. Add cream cheese and season with salt and pepper. Whisk until cream cheese is melted.
  7. Reduce the heat and add the cooked pasta and the veggies. Mix well and remove from heat. Set aside for 5 minutes. Top with arugula or spring mix and shaved cheese.
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