Vegetarian Fettucine Alfredo

Okay, I know what you're thinking - there is NOTHING healthy about Fettucini Alfredo. You're right. But, when you add vegetables, use brown-rice noodles, and make the sauce gluten-free from scratch you can feel slightly better about this indulgent comfort food. My philosophy: I don't think anyone should restrict themselves from any food - be it fattening, full of carbohydrates, all sugar, or a stick of butter. With that being said, I do think that the foods we put into our bodies should be whole, not processed, and homemade. Everything in moderation, including moderation. Throw in some cardio too. Bon appetit!

Ingredients:

2 tbsp unsalted butter
1 cup heavy whipping cream
1 cup half and half cream
4 cloves garlic, minced
2 tbsp black pepper, cracked
2 tbsp salt, cracked
1 cup Parmesan cheese, grated
1 pound fettucini-stlye brown rice pasta (or regular fettucini)
3 carrots, chopped into rounds
2 cups green beans, chopped into thirds
2 cups spinach, finely chopped
1 cup fresh peas, raw

Method:

1) In a sauce pan on medium heat, melt butter and add salt, pepper and minced garlic. Saute for approximately 5 minutes, until garlic begins to brown.
2) Add heavy cream and half and half, stirring gently. Reduce heat to low, add Parmesan cheese, and let simmer for 10 minutes, stirring every few minutes. Add finely chopped spinach to sauce.
3) Steam carrots, green beans, and peas in a covered pan with 2'' water until desired texture. Strain off excess water.
4) Cook pasta according to package directions. Strain, place back in original pot, and drizzle with 1 tsp olive oil to prevent sticking.
5) Serve pasta with generous serving of steamed vegetables, pouring Alfredo sauce over top, and adding additional cheese. Always add additional cheese. Always!