Treat yourself to this delicious, decadent Fettuccine Alfredo with Asparagus and Sun Dried Tomatoes tonight!
Do you reserve certain foods for special occasions?
One dish I always cook on New Year’s Eve is Fettuccine Alfredo. If we’re home that is.
This year, we’ll be spending the night with friends, so I decided to make it a little earlier than usual!
There’s a reason I only make pasta with Alfredo Sauce a couple times a year … and that’s because it’s super rich.
Fettuccine Alfredo with Asparagus and Sun Dried Tomatoes
Fettuccine Alfredo couldn’t be easier to make. Hot pasta is tossed with melted butter, cream, and then freshly grated Parmesan cheese.
These simple ingredients create a decadent Alfredo Sauce that thickens and coats the noodles. All you need to finish the pasta is salt and pepper.
For this recipe, I also added sun dried tomatoes and asparagus. However, feel free to add your favorite vegetables. Peas, broccoli, and sauteed mushrooms all work very well. Or skip the vegetables altogether, as I usually do, and serve a fresh salad alongside.
However you serve it, this Pasta with Asparagus and Sun Dried Tomatoes is sure to be a hit on your next special occasion!
By the way … if you like this recipe, make sure to try my Pasta Primavera with Roasted Vegetables, too!
Fettucine Alfredo with Asparagus and Sundried Tomatoes
- 1 pound Fettuccine
- 1 bunch asparagus, cut into 1-inch pieces
- 1/2 cup butter
- 3/4 cup oil-packed sun dried tomatoes, drained, blotted to remove oil, and chopped
- 1 cup heavy cream
- 1 cup freshly shredded parmesan cheese
- Bring a large pot of salted water to a boil.
- Add pasta to water and cook, stirring often.
- About 1 minute before pasta is done (al dente), add asparagus to pot.
- After 1 minute, drain pasta and asparagus.
- Meanwhile, melt butter in a large pan over medium heat. (You can start this when you add the asparagus to the pasta.)
- Add pasta, asparagus, and sun dried tomatoes to butter.
- Pour heavy cream over everything.
- Toss pasta a few times, then add Parmesan cheese in batches (reserve some for serving).
- Season generously with salt and pepper, to taste.
- Serve Fettuccine Alfredo immediately, topped with remaining Parmesan cheese. Enjoy!
Do you have any special plans for ringing in the New Year?
P.S. Looking for a recipe to serve on New Year’s Day? Make my Spicy Black-Eyed Peas … they’ll bring you good luck!