Alfredo Giardino

I got the idea for this recipe in the Clean Eating Magazine Sept/Oct 2010 issue. I didn't have time to make my own sauce, hence the jarred version. I had leftover cooked chicken breasts that I sliced and put on top, but you could go meatless or add cooked shrimp.

Alfredo Giardino (Garden Alfredo) Serves 4
8 oz fettuccine noodles
1 Tbs olive oil
1 zucchini, quartered lengthwise and sliced
1 yellow squash, quartered lengthwise and sliced
1 red bell pepper, diced
8 oz sliced mushrooms
1 cup frozen green beans
1/4 tsp salt
pinch of pepper
1 cup jarred Alfredo sauce (i used HEB four cheese Alfredo)
grated Parmesan cheese (optional)

Cook noodles according to package directions. Drain and set aside.

While the noodles are boiling, heat a large saute pan over medium heat. Add the oil. Cook the veggies in the oil, stirring frequently, until veggies are tender; about 10 minutes. Season with salt and pepper.


Cooking the Veggies












Toss with 8 oz cooked fettuccine and 1 cup sauce. Top with Parmesan cheese, if desired.


Sauced up!












*Just a note- please do NOT make fun of my food photography. I am not a photographer!! I will try and improve though ;)





BTW dinner tonight is Pan-Seared Tilapia with steamed broccoli and either baked sweet potato or brown rice