Fettuccine Alfredo with Peas and Carrots

Traditional fettuccine Alfredo is served plain with only a creamy cheese sauce, but we added peas and carrots to this version for extra color, texture, and flavor.

Yield: 8 servings (serving size: 1 1/4 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 308
  • Calories from fat: 19%
  • Fat: 6.4g
  • Saturated fat: 3.6g
  • Protein: 15.5g
  • Carbohydrate: 47.9g
  • Fiber: 4.5g
  • Cholesterol: 17mg
  • Iron: 2.4mg
  • Sodium: 503mg
  • Calcium: 262mg


  • 12 ounces uncooked fettuccine
  • 1 teaspoon butter
  • 2 cups diagonally sliced carrot (about 5 medium)
  • 1/2 cup vegetable broth
  • 1 cup chopped green onions (about 8)
  • 2 cups frozen green peas, thawed
  • 2 cups fat-free half-and-half
  • 1 tablespoon cornstarch
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups grated Parmigiano-Reggiano cheese


  1. 1. Cook pasta according to package directions, omitting salt and fat; drain and place in a large bowl.
  2. 2. While pasta cooks, melt butter in a large nonstick skillet over medium heat. Add carrot, and sauté 1 minute. Add broth, and bring to a simmer; cover and cook 5 minutes. Add green onions; cover and simmer 2 minutes. Uncover and simmer 4 minutes or until almost all liquid is absorbed. Add peas; cook 2 minutes. Remove from heat; add to pasta.
  3. 3. Combine half-and-half and cornstarch in a small saucepan over medium-low heat, stirring with a whisk. Bring to a simmer, and cook 2 minutes or until slightly thickened, stirring frequently. Remove from heat; add garlic and next 3 ingredients, stirring until cheese melts. Pour over pasta and vegetables; toss to combine.
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