I bet I can make you jealous:

That would be the Mississippi and yesterday, I spent about seven hours on a boat.  We may not have oceans and big lakes in Central Illinois but we do have one mighty river.  Mostly I soaked in the sun but I also made an attempt at wakeboarding.

This is my friend Brittany and she has tried to teach me how to wakeboard.  She warned me before trying that it takes a bit to learn how to get out of the water.  I figured once I was up, I would be okay because I am use to snowboarding and having my feet attached to one board.  Unfortunately for me, I never got out of the water.  I did three belly flops and the final time my arms gave up.  Trying was still fun (and I will get this!)

Beyond Brittany teaching me to wakeboard, we also went to the farmer’s market and I taught her how to make pasta (two things she had never done before.)  Needless to say- she loved both (and now she has a good reason to dust off that Kitchen Aid her boyfriend bought her!)

So, with her homemade pasta, we made a veggie Alfredo.  While at the farmer’s market we were able to grab some spring red onions, tomatoes, and some great looking asparagus (I know, asparagus again!)  I think eating veggies and homemade noodles with Alfredo made me feel a little less guilty about the butter and cream…


Veggie Alfredo

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4


  • 1/2 cup spring red onion
  • 1 cup asparagus
  • 1 cup grape tomatoes
  • 1 tablespoon olive oil
  • 1/4 cup white wine
  • 8 ounce pasta
  • Alfredo sauce:
  • 3 tablespoon butter
  • 4 ounce cream cheese
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 2 clove garlic
  • 1/4 cup shredded Romano cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoon fresh basil
  • salt and pepper


  1. Prepare pasta as you normally would.
  2. In a medium skillet, heat olive oil over medium heat. Add onions and saute until onions are soft. Add wine and deglaze the pan (this will remove any onions that cooked to the pan.) Toss in the asparagus and continue to cook until asparagus is cooked through but still has a slight crunch. Finally, add in the grape tomatoes and cook for another 1-2 minutes until tomatoes are cooked through (I didn’t want the tomato to burst.) Remove from skillet and set aside.
  3. In same skillet over medium-low heat (or a separate sauce pan,) add butter and cream cheese. Let butter begin to melt add in the garlic. Once garlic is partially cooked (1-2 minutes.) Add in milk and whisk into butter/cream cheese until smooth. Continue to cook until mixture thickens slightly. Once slightly thickened, combine cheese and mix in with sauce. Continue to whisk until sauce has thicken to a creamy consistency. If too thick- add a little milk. Right before serving, stir in basil and taste for salt and pepper (adjust accordingly to your own taste.)
  4. Drain noodles and combine with vegetables and sauce.


You can sub any veggies you want, I just used fresh spring ones!

Oh… and we also found out one of her dogs has a certain love of flashes and posing for the camera!