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Fettuccine Alfredo

 Fettuccine Alfredo
The original version of this recipe came from my sister, but I've added and subtracted ingredients to suit my family tastes. It's something I can whip up at the last minute to feed guests who arrive unexpectedly. They always love it!—Nikki Best, Littleton, Colorado
4 ServingsPrep/Total Time: 30 min.


  • 1 package (9 ounces) refrigerated fettuccine
  • 1 cup fresh broccoli florets
  • 1 cup fresh cauliflowerets
  • 1/2 small onion, chopped
  • 2 tablespoons olive oil
  • 8 to 10 medium mushrooms, sliced
  • 1 garlic clove, minced
  • 2 cups diced fully cooked ham or chicken
  • 1 jar (15 ounces) Alfredo sauce
  • Pepper to taste
  • Shredded Parmesan cheese


  • Cook fettuccine according to package directions. Meanwhile, in a
  • large skillet, saute the broccoli, cauliflower and onion in oil
  • until tender. Add mushrooms and garlic; cook and stir for 3 minutes
  • or until vegetables are crisp-tender.
  • Stir in the ham, Alfredo sauce and pepper. cook until heated through.
  • Drain fettuccine; toss with sauce. Sprinkle with Parmesan cheese.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 550 calories, 27 g fat (11 g saturated fat), 71 mg cholesterol, 1,513 mg sodium, 50 g carbohydrate, 5 g fiber, 28 g protein.

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Fettuccine Alfredo (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.