April 24, 2017

Pepper-Asparagus Fettuccine Alfredo

{1 box} fettuccine noodles
{2 Tbsp} olive oil
{4} cloves garlic, minced
{16 oz} fresh or frozen asparagus
{1} yellow bell pepper
{1} red bell pepper
{1} medium white onion, chopped
{1 tsp EACH} oregano, basil
{1/2 tsp} ground black pepper
{2 cups} your favorite alfredo sauce
shredded parmesan for serving

  1. Cook fettuccine noodles according to instructions on box.
  2. Meanwhile, slice bell peppers very thinly, so they are approximately the size of the asparagus spears.
  3. Add olive oil to skillet. Saute garlic, asparagus, peppers, and onion until vegetables are beginning to soften, but still have plenty of color. Stir in oregano, basil, and black pepper.
  4. Once pasta is cooked and drained, add in the vegetable mixture. Stir in alfredo sauce. Heat on very low for about 5 minutes, to let the flavors meld.
  5. Serve with shredded parmesan cheese!

Makes 8 servings.
Nutrition Info: 340 calories per serving (39 carbs, 12 protein, 15 fat).
Serving Suggestion: chicken strips, crusty rolls or bread