Artichoke-Asparagus Alfredo PDF Print E-mail
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Wednesday, 22 June 2011 01:34

Artichokes and asparagus work well to compliment this 'store bought' Alfredo sauce

Submitted by:  Missy Keife


  • 1 package of fettuccine or linguine pasta, cooked, drained
  • 2 TBS olive oil
  • 1 white onion, finely chopped
  • 3 TBS roasted bell peppers, chopped
  • 3 green onions, finely chopped
  • 3 pods garlic, minced
  • 1 large can artichoke hearts, drained, tough outer leaves removed, and chopped
  • 1 bundle fresh asparagus, washed, tough ends snapped & discarded, and remaining pieces cut into fourths
  • ¼ stick butter
  • ½ cup grated parmesan cheese
  • 2 bottles of white Alfredo sauce
  • Fresh basil for garnish
  • 1 lemon, thinly sliced for garnish


  1. In large sauce pot, heat olive oil to medium heat; add onions, bell peppers, green onions, and garlic until onion is clear; about 10 minutes
  2. Add artichoke and asparagus and cook an additional 8 minutes until ingredients are hot
  3. Add pasta, butter, and parmesan cheese to sauce pan and gently incorporate
  4. Slowly add Alfredo sauce until desired consistency is reached (you may not use both bottles)
  5. Serve into heated pasta bowls garnished with fresh basil sprig and lemon slice

Serves 4-6


Last Updated on Sunday, 24 May 2015 19:32