Creamy Pesto Fettuccine with Summer Vegetables

Step 1

Cook the pasta according to package instructions, then drain and set aside.

Step 2

Place cream cheese in a microwave-safe bowl and microwave for 15 seconds. Stir it with a spoon, and if needed, place back into the microwave in 5-second intervals until melted and smooth. Set aside.

Step 3

Add olive oil to a pan over medium heat. Then add the asparagus and a dash of salt and pepper. Cook for 3 minutes, stirring occasionally, then add the tomatoes. Sauté the tomatoes and asparagus for 2 minutes, add the garlic, then remove everything from the pan and set it aside (I just put mine into a bowl).

Step 4

Add chicken broth and cream cheese to the pan that you cooked the vegetables in and stir until combined, about 5 minutes. Add the pesto and gouda and stir until the gouda is melted and everything is combined. Then add the milk and allow the sauce to simmer for another 5 minutes, or until slightly thickened.

Step 5

Add the vegetables back to the pan with the sauce and stir until combined. Then add the pasta and stir until fully coated. Enjoy!