Fettuccine Alfredo with Peas

Fettuccine Alfredo with Peas

Frozen peas make quick work of assembling this classic creamy pasta dish.

6

Servings

20 mins

Total time

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Main Ingredients

  • 1 pound fettuccine,
  • 1 cup frozen peas, thawed,
  • 1 small red bell pepper, thinly sliced,
  • ½ cup nonfat half-and-half,
  • ⅓ cup heavy cream,
  • 2 tablespoons unsalted butter,
  • 1 teaspoon garlic powder,
  • ¾ teaspoon salt,
  • ¼ teaspoon ground black pepper,
  • 4 tablespoons reduced-fat cream cheese,
  • ¾ cup grated Parmesan cheese, divided,
  • ¼ cup parsley, chopped,

Cooking Instructions

Step 1

Cook fettuccine following package directions, about 10 minutes. Add peas and bell pepper during last minute of cooking. Drain.

Step 2

Meanwhile, in a medium saucepan, combine half-and-half, cream, butter, garlic powder, salt and black pepper. Bring to a simmer; gradually whisk in cream cheese and take off heat. Stir in 1/2 cup Parmesan.

Step 3

Place drained pasta mixture in a large bowl and toss with sauce. Sprinkle with remaining 1/4 cup Parmesan and chopped parsley. Serve immediately.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.