Spring Vegetable Fettuccine Alfredo
While frozen food often gets a bad rap for being the “easy way out” of cooking from scratch, Heinen’s frozen food selection is cost effective and high quality.
Our frozen food offerings can help you create unique and delicious meals quickly without sacrificing flavor, texture or nutrition! This Spring Vegetable Fettuccine Alfredo is a perfect example.
Christina Musgrave
Christina Musgrave
Recipe - Heinen's of Rocky River
Spring Vegetable Fettuccine Alfredo
0
Servings4
Cook Time25 Minutes
Ingredients
2 Tbsp. Heinen’s unsalted butter
8 oz. fresh cremini mushrooms, sliced
1 cup Heinen’s frozen peas
1 package Heinen’s frozen fettuccine alfredo
2 Tbsp. Heinen’s heavy cream
1/4 tsp. Heinen’s crushed red chili flakes
4 oz. prosciutto, torn into small pieces
Heinen’s grated Parmigiano Reggiano, for serving
Fresh lemon slices, for serving
Directions
- Heat a large skillet over medium heat. Add the butter and mushrooms to the skillet. Sauté for 8-10 minutes, stirring frequently, until the mushrooms are golden brown.
- Add the frozen peas and Heinen’s frozen fettuccine alfredo to the skillet. Cover and cook for 10 minutes over low heat, until the peas and fettuccine are thawed.
- Add the heavy cream, crushed red chili flakes and prosciutto to the pan. Stir well, until bubbling. Remove from the heat.
- Serve with the grated Parmigiano Reggiano and fresh lemon slices.
0 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Directions
- Heat a large skillet over medium heat. Add the butter and mushrooms to the skillet. Sauté for 8-10 minutes, stirring frequently, until the mushrooms are golden brown.
- Add the frozen peas and Heinen’s frozen fettuccine alfredo to the skillet. Cover and cook for 10 minutes over low heat, until the peas and fettuccine are thawed.
- Add the heavy cream, crushed red chili flakes and prosciutto to the pan. Stir well, until bubbling. Remove from the heat.
- Serve with the grated Parmigiano Reggiano and fresh lemon slices.
