Spring Vegetable Fettuccine Alfredo
The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
While frozen food often gets a bad rap for being the “easy way out” of cooking from scratch, Heinen’s frozen food selection is cost effective and high quality.
Our frozen food offerings can help you create unique and delicious meals quickly without sacrificing flavor, texture or nutrition! This Spring Vegetable Fettuccine Alfredo is a perfect example.
This dish utilizes Heinen’s frozen fettuccine alfredo and frozen peas to make a delicious dinner that’s on the table in 25 minutes. Even better, the frozen fettuccine is made from authentic, high-quality ingredients and the frozen veggies are frozen at peak ripeness to ensure optimal freshness and nutritional value.
Feel free to add any other fresh or frozen veggies you have on-hand, as this fettuccine alfredo adapts to nearly any flavor! This pasta dish is a great way to clear out your vegetable drawer.
Wy You’ll Love This Recipe
- It’s Designed for Weeknights. From start-to-finish, this dish takes only 25 minutes to make, so it’s easy to whip up even when schedules are packed.
- It’s Customizable. If you’re looking to increase your protein or veggie intake, add leftover grilled chicken, steak, prosciutto, onion, asparagus or leeks. The options are endless!
- It’s an Easy Way to Eat High Quality Foods. Made from premium ingredients and frozen for freshness, once you try our frozen fettuccine alfredo, you’ll always have it stocked in your freezer!
Spring Vegetable Fettuccine Alfredo
Servings: 4
Ingredients
- 2 Tbsp. Heinen’s unsalted butter
- 8 oz. fresh cremini mushrooms, sliced
- 1 cup Heinen’s frozen peas
- 1 package Heinen’s frozen fettuccine alfredo
- 2 Tbsp. Heinen’s heavy cream
- 1/4 tsp. Heinen’s crushed red chili flakes
- 4 oz. prosciutto, torn into small pieces
- Heinen’s grated Parmigiano Reggiano, for serving
- Fresh lemon slices, for serving
Instructions
- Heat a large skillet over medium heat. Add the butter and mushrooms to the skillet. Sauté for 8-10 minutes, stirring frequently, until the mushrooms are golden brown.
- Add the frozen peas and Heinen’s frozen fettuccine alfredo to the skillet. Cover and cook for 10 minutes over low heat, until the peas and fettuccine are thawed.
- Add the heavy cream, crushed red chili flakes and prosciutto to the pan. Stir well, until bubbling. Remove from the heat.
- Serve with the grated Parmigiano Reggiano and fresh lemon slices.
