A delightful twist on the classic Alfredo pasta, incorporating fresh garden vegetables for a burst of flavor and color.
In a saucepan, combine the cream cheese, grated parmesan, butter, and milk over medium heat. Stir until the mixture is smooth and creamy.
Stir continuously to prevent the sauce from sticking or burning.
In a large pot, bring water to a boil and cook the fettuccine according to the package instructions. Drain and set aside.
Add a pinch of salt to the boiling water for better pasta flavor.
Steam the broccoli, carrots, and bell pepper until tender yet crisp.
You can use a microwave-safe dish with a lid to steam the vegetables quickly.
Combine the cooked pasta, steamed vegetables, and Alfredo sauce in a large serving bowl. Toss gently to coat everything evenly.
Ensure the pasta is still warm to help the sauce coat it better.
Garnish with fresh parsley before serving.
Chop the parsley finely for a more even distribution.
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