Market Vegetable Alfredo Pasta

With Roasted Asparagus, Red Bell Pepper, and Carrots

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Calories Conscious
Vegetarian
A note about serious food allergies

This pasta, bursting with fresh vegetables in a light Alfredo cream sauce, is the perfect mix of healthy and satisfying. Farm-fresh bell pepper, basil, carrots, radishes, sweet peas, and asparagus dance with green onions and nutty Parmesan cheese amidst twirled gemelli pasta. The result is delicious, elegant, and a great weeknight meal.

In Your Box (serves 2)

  • 6 oz. Asparagus
  • ⅘ oz. Radishes
  • 3 oz. Carrots
  • 3 Basil Sprigs
  • 1 Red Bell Pepper
  • 2 Green Onions
  • 3 oz. Frozen Peas
  • Info
    6 oz. Gemelli Pasta
  • Info
    4 fl. oz. Canned Evaporated Whole Milk
  • Info
    ½ oz. Shaved Parmesan
  • Nutrition (per serving)

  • Calories
    535
  • Carbohydrates
    34g
  • Fat
    42g
  • Protein
    11g
  • Sodium
    414mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 400 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Bring a medium pot of lightly salted water to boil. Thoroughly rinse produce and pat dry. Slice asparagus diagonally into 1" lengths. Slice radish into thin rounds, then half-moons. Trim and peel and cut carrot into ¼" slices on the bias. Stem and slice basil into thin strips. Stem, core, and slice red bell pepper into ½" strips. Thinly slice green onions on an angle, separating white and green parts.

  • Step 2 - Roast the Vegetables
    2

    Roast the Vegetables

    Arrange asparagus, carrots, and red bell pepper pieces on the prepared baking sheet. Drizzle with 1 Tbsp. olive oil and season with a pinch of salt. Toss to coat evenly. Place in oven and roast until crisp tender, about 9-12 minutes. Remove from oven and set aside.

  • Step 3 - Cook the Pasta
    3

    Cook the Pasta

    Add gemelli pasta to boiling water. Cook for 7-9 minutes, or until al dente (pasta should still have a hint of firmness.) Measure out and reserve ½ cup of pasta water for finishing sauce. Drain pasta, return to pot, and set aside.

  • Step 4 - Prepare the Sauce
    4

    Prepare the Sauce

    Place a medium pan over medium heat. Add white parts of green onions and evaporated milk to pan and cook until slightly thickened, 2-3 minutes. Season with a pinch of salt and pepper.

  • Step 5 - Assemble the Pasta
    5

    Assemble the Pasta

    Add roasted vegetables and cooked pasta to pan with sauce and toss to coat evenly. If sauce is too thick, add 1 Tbsp. of reserved pasta water at a time to thin it out. Add peas, radishes, Parmesan cheese (reserving some for garnish), and sliced basil (reserving a bit for garnish). Toss to combine. Season with a pinch of salt and pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Spoon gemelli pasta and vegetables into a shallow bowl. Garnish with reserved green parts of green onions, Parmesan cheese, and sliced basil.