Summer Vegetable Fettuccine Alfredo & Rosé Spritz

Veggie Alfredo 

This dish can be made with any of your favorite summer veggies!  Enjoy!

Fettuccini Serves: 4

  • 2 sticks butter
  • 1/2 pound grated Parmesan cheese, plus more for serving
  • salt
  • 1 pound fettuccine
  • 2 tablespoons of olive oil
  • 2 cloves garlic, peeled and smashed
  • 1 shallot, thinly sliced
  • 1 pint cherry or grape tomatoes
  • 1 cup of fresh corn kernels, from 1 ear corn
  • 1 lemon, zest and juice
  • 6 - 7 basil leaves
    1. Combine the butter and parmesan until creamy.
    2. In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente, about 12 minutes. Reserve about 1/2 cup of cooking water; drain pasta, set aside. 
    3. For the vegetables, preheat a medium pan, add oil until shimmers.  Add garlic and sauté until fragrant, about 1 minute. Add shallots and sauté until translucent but no color.
    4. Add the tomatoes and allow to cook down and blister about 5 minutes. Season with salt and add corn, stirring a few times until just warmed through, about 1 - 2 minutes.
    5. Return fettuccine to warm pot. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of the pasta water. Add more pasta water, as needed.
    6. Remove vegetables from heat and juice half (or more if you love lemon) over the vegetables.
    7. Toss vegetables with finished fettuccine alfredo, garnish with torn basil leaves, and lemon zest serve warm.
    8. Serve with additional cheese.


    Cocktail Serves: 1

    • 3 ounces pink prosecco
    • 2 ounces seltzer 
    • 1 ounce bitter orange liqueur, such as Aperol 
    • 1/2 ounce grapefruit juice
    • 1 grapefruit twist
    • 1 sprig fresh mint
    1. Fill a white wine glass halfway with ice.
    2. Add the prosecco, seltzer, orange liqueur, and grapefruit juice and stir.
    3. Garnish with a grapefruit twist and a sprig of mint.

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