Cavatappi Alfredo
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This cavatappi alfredo recipe makes an easy, creamy, warm pasta dish in just 15 minutes. Add peas or pumpkin or crisp bacon for variation!
Servings: 2
Calories: 698kcal
Ingredients
- salt, for cooking pasta
- 4 ounce cavatappi or other short pasta
- ½ cup frozen peas
- 1 tablespoon unsalted butter
- 1 tablespoon heavy cream
- 1 pinch nutmeg
- ½ ounce grated Parmesan cheese, plus more for topping
Instructions
- Cook the pasta in a pot of salted boiling water until 2 minutes from al dente, then add in the peas. When the pasta is cooked, drain both into a strainer.salt, for cooking pasta, 4 ounce cavatappi or other short pasta, ½ cup frozen peas
- Using the same pot, combine the butter, cream, and nutmeg over medium-low heat until slightly thickened.1 tablespoon unsalted butter, 1 tablespoon heavy cream, 1 pinch nutmeg
- Add the pasta and peas back to the pot and continue to stir over medium-low heat until the pasta is well-coated.
- Off the heat, stir in the Parmesan cheese, salt and pepper to taste, and serve immediately with extra Parmesan cheese, as desired.½ ounce grated Parmesan cheese, plus more for topping
Notes
This cavatappi alfredo recipe will make two 2 ounce servings, which is enough for one person as a main course. It's best eaten right away and doesn't freeze, so please only make as much as you want to eat.
There are lots of ways to vary the base recipe, including adding a protein like cooked chicken or crisped bacon. Or add some spinach, kale or other greens or a add a half can of pumpkin.
Nutrition
Calories: 698kcal | Carbohydrates: 97g | Protein: 25g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 235mg | Potassium: 466mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1249IU | Vitamin C: 29mg | Calcium: 214mg | Iron: 3mg