Measurements

• 1 cup 1
• 2 tablespoons All Purpose Flour
• 1/2 teaspoon Black Pepper
• 2 cups Broccoli
• 2 tablespoons Butter
• 8 ounces Fettuccine Pasta
• 1 Fresh Zucchini
• 3 cloves Garlic
• 1/2 cup Heavy Cream
• 1 teaspoon Italian Seasoning
• 1 cup Mushrooms
• 2 tablespoons Olive Oil
• 1/2 cup Parmesan Cheese, grated
• 1 Red Bell Pepper
• 1 teaspoon Salt

Preparation Method

• Preheat the oven to 400°F (200°C).
• Toss the broccoli, zucchini, mushrooms, and red bell pepper with 1 tablespoon of olive oil, salt, and black pepper.
• Spread them on a baking sheet and roast for 20-25 minutes until tender.
• Cook the fettuccine pasta according to the package instructions.
• Drain and set aside.
• In a large skillet, heat 1 tablespoon of olive oil over medium heat.
• Add the minced garlic and sauté for 1-2 minutes until fragrant.
• Add the butter to the skillet and let it melt.
• Stir in the flour and cook for 1-2 minutes to form a roux.
• Gradually whisk in the 1% milk and heavy cream, stirring constantly until the sauce thickens.
• Add the Italian seasoning and grated Parmesan cheese to the sauce.
• Stir until the cheese is melted and the sauce is smooth.
• Add the cooked fettuccine pasta to the skillet and toss to coat with the sauce.
• Gently fold in the roasted vegetables.
• Serve the fettuccine alfredo hot, garnished with additional Parmesan cheese if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.