One of the dinner choices at Nicole and Nate’s wedding was a vegetable fettucine alfredo, which is not what I chose (I had to go with the beef because I loved the potatoes that they came with!), but when we went to the tasting with the caterer, I had a chance to sample the pasta and it was phenomenal!  The sauce was creamy with just the right amount of garlic and it had just the right mix of vegetables, so choosing my entree really was difficult!

Since we’ve been a little obsessed about the wedding, rehashing all of the details and looking at pictures and so on, I thought it would be fun to recreate my own version of the fettucine alfredo that was served.  To put my own twist on things, I had Steve grill the vegetables for me to give the dish even more flavor AND we made our own pasta (which, by the way, is amazing!).  I also tried to keep it a little on the healthy side.  Instead of using lots of cream and/or half and half, I used mostly whole milk and just a half cup of half and half to give it a little richness.  I turned out perfectly creamy and delicious!

Since we had some leftover sauce, look for a post coming up soon to show you how to use any leftovers up!

Grilled Vegetable Fettucine Alfredo

  • 8 oz asparagus, ends snapped of and cut int 2 inch pieces
  • 1 medium zucchini, diced
  • 1 carrot, peeled and sliced
  • 1 can artichoke hearts (packed in water), drained and cut in half
  • 1 tbsp olive oil
  • 3 tbsp butter
  • 3 cloves garlic, minced
  • 3 tbsp flour
  • 2 1/2 cups whole milk
  • 1/2 cup half and half
  • 1/8 tsp freshly grated nutmeg
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup grated parmesan cheese
  • 1 lb fettucine, cooked according to package instructions (or make your own with this recipe)

Preheat grill to medium high heat.

Toss vegetables with olive oil and season with salt and pepper.

Grill in a grilling bowl or on a vegetable grilling pan for about 5 minutes.  Set aside.

Heat milk and half and half in a saucepan or in the microwave until it’s warm, but not boiling

Melt butter in a large skillet over medium heat.

Add garlic and saute for about 1 minute, until fragrant.

Sprinkle flour over garlic and butter, whisk in.  Cook for about 1 minute.

Slowly whisk milk and half and half into the flour mixture, making sure there’s no lumps.

Stir in nutmeg, salt and pepper.

Bring mixture to a simmer and cook until it’s thickened.

Whisk in cheese.

Stir vegetable into mixture and cook until heated through.

Serve over fettucine with more parmesan and pepper.

ENJOY!

 

 

Shared at these great blogs:

The Country Cook

Everyday Mom’s Meals

 

Print Friendly