Spring vegetable mushroom pasta Alfredo. ALL the greens. And some mushrooms. Because spring.
It’s more like pasta Alfredo on top of salad and I’m obsessed. A delicious, healthy way to get your greens but still all the carbs. AKA dream health life. I felt so much better eating my plate o’ pasta with a bunch of spring baby greens in every bite!
Plus, there’s a reason the name for this dish is spring vegetable mushroom pasta alfredo. TONS of veggies! Available during this season of course. We’ve got asparagus, peas, mushrooms. spring mixed greens and even some baby arugula.
The best way to think of it is as if you’ve flipped the ratio. Instead of pasta with a handful of greens sautéed in, it’s a good amount of pasta with a lots of greens and other fun things.
Also, we can pretend all those veggies balance out the alfredo sauce ????. TBH though, it’s skinny alfredo sauce! Just a teensy bit of cream. Literally two tablespoons in the whole sauce are all you need! Otherwise it’s all non-fat or skim milk and broth for flavor. AWE-some right?? All the goodness and none of the guilt.
In. Love ????. Get some while you can!!!Print