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Photo Credit: Elizabeth Newman

Giada's Green Alfredo

Name: Giada’s Green Alfredo
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4

Member Exclusive

10 MINPrep Time

35 MINCook Time

4 to 6Servings

by Giada De Laurentiis

Member Exclusive

Photo Credit: Elizabeth Newman

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This “magic blender sauce is silky, vibrant, and cozy all at once. Roasted zucchini and broccolini get blended with ricotta and Parmigiano Reggiano for a velvety green Alfredo that clings perfectly to pasta. If nobody told you, you’d have no idea how full of veggies this pasta is!

Giada’s Green Alfredo

Rated 5.0 stars by 1 users

Servings

4

Prep Time

10 minutes

Cook Time

35 minutes

Ingredients

2 medium zucchini, cut into 1-inch pieces
1 bunch broccolini (about 8 ounces), trimmed and cut into 2-inch pieces
5 garlic cloves, peeled
3 tablespoons olive oil, plus more for finishing

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1 pound pasta, such as bucatini

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2 teaspoons kosher salt, divided
1 cup whole-milk ricotta cheese
½ cup freshly grated Parmeggiano Reggiano cheese, plus more for serving
Juice of one lemon (3 tablespoons)
Zest of 1 lemon
2 cups baby spinach, packed

Instructions

To roast the vegetables, preheat the oven to 425°F. On a large sheet pan, toss zucchini, broccolini, and garlic with 3 tablespoons olive oil and 1 teaspoon salt. Spread evenly and roast for about 20 to 25 minutes, until tender and lightly golden (If the broccolini gets crisp, that’s okay!). Allow to cool slightly.
Transfer the roasted vegetables and garlic to a blender or food processor. Add the ricotta and Parmeggiano Reggiano, lemon juice and zest, remaining teaspoon of salt, and blend until smooth and creamy. Add the spinach and continue to blend until smooth. If needed to help blend, you can add a splash of water. Taste and season with more salt if needed.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve at least 1 cup of the cooking water, and add the pasta directly to a large serving bowl. Pour the green veggie sauce right over the pasta. Toss to combine, adding pasta water as needed to loosen up the sauce.
Divide among bowls and drizzle with a little olive oil. Sprinkle with extra Parmigiano if desired.