Carnation Lean Fettuccine Alfredo Recipes
FETTUCCINE ALL'ALFREDO
I found this recipe in my "Four Ingredient Cooking" by Joanna Farrow. She states that this is a simple recipe invented by a Roman restaurateur called Alfredo and that he served it with a gold fork and spoon. This recipe says it serves four, but I would imagine alot of people will think it only serves two, so up this recipe as you see fit to serve your families appetites. This is not a garlic flavored recipe but one for the original recipe, so might want to serve with very seasoned tasty main dish/meat. Or you might want to add some minced 1/2 tsp. minced garlic to the butter in the beginning before adding the cream.
Provided by diner524
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a large pan. Add the cream and bring it to a boil. Simmer for 5 minutes, stirring constantly, then add the Parmesan cheese, with salt and freshly ground black pepper to taste, and turn off the heat under the pan.
- Bring a large pan of salted water to a boil. Drop in the pasta all at once and quickly bring the water back to a boil, stirring occasionally. Cook the pasta for 2-3 minutes, or according to the instructions on the packet. Drain well.
- Turn on the heat under the pan of cream to low, add the cooked pasta all at once, and toss until it is thoroughly coated in the sauce. Taste the sauce for seasoning. Serve immediately, with extra grated Parmesan cheese at the table.
Nutrition Facts : Calories 624.6, Fat 40.3, SaturatedFat 24.2, Cholesterol 189, Sodium 401.1, Carbohydrate 49, Sugar 0.2, Protein 17.4
CARNATION LEAN FETTUCCINE ALFREDO
Make and share this Carnation Lean Fettuccine Alfredo recipe from Food.com.
Provided by Strawberry Girl
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot of boiling water, cook the fettuccine for 8-10 minutes until tender but firm.
- Drain.
- In a non-stick skillet, heat oil and cook garlic for 30 seconds.
- Add to drained pasta along with milk and cheese. Cook over medium heat, stirring gently for four to five minutes, until sauce is thickened.
- Remove from heat and let stand two to three minutes to thicken more. Stir in dill and chives and season with salt and pepper.
- Stir in blanched asparagus, salmon and lemon juice. Garnish each serving with more freshly grated Parmesan, if desired.
Nutrition Facts : Calories 535.7, Fat 15.9, SaturatedFat 7.4, Cholesterol 110.6, Sodium 588.1, Carbohydrate 69.7, Fiber 3.7, Sugar 2.5, Protein 28.6
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