Easy Basil Fettuccine Alfredo Recipes

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TO DIE FOR FETTUCCINE ALFREDO



To Die For Fettuccine Alfredo image

This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!

Provided by ERINMARIE

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 7

24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
salt and pepper to taste
1 dash garlic salt
¾ cup grated Romano cheese
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
  • In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
  • Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g

BASIL FETTUCCINE



Basil Fettuccine image

This pasta is coated with a thick Alfredo sauce I make from plain yogurt. This keeps the sauce lower in fat than purchased varieties. Plus, you can easily double the recipe and serve it as a stand-alone supper rather than a side dish. -Elissa Armbruster, Medford, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

8 ounces uncooked fettuccine
1 cup fat-free plain yogurt
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon white pepper
2 garlic cloves, minced
1 tablespoon olive oil

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large bowl, combine the yogurt, Parmesan cheese, basil, salt and pepper; set aside. , In a small nonstick skillet, saute garlic in oil for 1 minute or until tender. Drain fettuccine; transfer to a large bowl. Add garlic and oil; toss to coat. Add the yogurt mixture; toss until well coated. Serve immediately.

Nutrition Facts :

EASY FETTUCCINE ALFREDO



Easy Fettuccine Alfredo image

My 9-year old son earned his cooking merit badge in Cub scouts by making this tasty dish.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 6

4 ounces uncooked fettuccine
1/4 cup whole milk
1/4 cup butter, cubed
3 ounces cream cheese, softened and cubed
1/3 cup grated Parmesan cheese
White pepper, optional

Steps:

  • Cook pasta according to package directions. In a saucepan, heat milk and butter until butter is melted. Stir in cream cheese and heat until melted. Add Parmesan cheese and pepper if desired; cook and stir until blended and heated through. Drain pasta and transfer to a serving bowl. Pour sauce over fettuccine; toss to coat.

Nutrition Facts : Calories 419 calories, Fat 21g fat (11g saturated fat), Cholesterol 57mg cholesterol, Sodium 406mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

EASY BASIL FETTUCCINE ALFREDO



Easy Basil Fettuccine Alfredo image

A quick and simple recipe for a classic alfredo sauce with a twist. This uses the traditional butter and parmesan recipe without added cream. The use of pasta water creates the smooth sauce texture. Excellent alongside grilled marinated chicken or shrimp.

Provided by ColoRobO

Categories     European

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

16 ounces fettuccine
16 tablespoons unsalted butter
3 cups grated parmesan cheese (Parmigiano Reggiano is the classic)
1/2 cup pasta water (reserved during the cooking of the pasta)
1/2 cup fresh basil leaf
salt and pepper
6 large basil leaves, coarsely chopped

Steps:

  • 1. Using a food processor, finely chop the 1/2 cup of basil leaves until the consistency of pesto.
  • 2. Cook pasta until al dente in salted water according to package directions.
  • 3. While pasta is cooking, melt butter on medium-low heat in a large saucepan - do not allow to boil or the butter will separate.
  • 4. When butter is melted, measure out 1/2 cup of water from the cooking pasta and add to the butter.
  • 5. Gently stir in the grated parmesan until thoroughly melted.
  • 6 Stir the basil from the food processor into the sauce.
  • 7. Add additional pasta water as needed to obtain a smooth consistency.
  • 8. Drain the pasta and immediately add to the sauce pan, gently tossing the pasta until coated.
  • 9. Transfer pasta and sauce to a warm serving platter.
  • 10. Top with the chopped basil leaves and serve immediately.

Nutrition Facts : Calories 1170.3, Fat 72.7, SaturatedFat 43.5, Cholesterol 283.9, Sodium 1178.2, Carbohydrate 84.6, Fiber 3.9, Sugar 2.9, Protein 45.8

A FAREWELL TO BASIL FETTUCCINE



A Farewell to Basil Fettuccine image

I made this while watching 'A Farewell to Arms' on TV and realized the title suited the intent of the pasta, which was to celebrate the last gleanings from my rather prolific basil patch. If you feel the need to serve this with a sauce, consider a butter garlic sauce or a white wine sauce with chicken. Whatever you choose to accompany this with, enjoy it!

Provided by GYPSY-WITCH

Categories     World Cuisine Recipes     European     Italian

Yield 2

Number Of Ingredients 6

¾ cup chopped fresh basil
1 ½ cups all-purpose flour
1 egg
1 teaspoon olive oil
2 tablespoons water
2 ½ tablespoons all-purpose flour

Steps:

  • Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
  • Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
  • Allow pasta to dry for one hour prior to cooking.
  • Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 79.6 g, Cholesterol 93 mg, Fat 6 g, Fiber 3 g, Protein 14.3 g, SaturatedFat 1.3 g, Sodium 38.2 mg, Sugar 0.5 g

FETTUCCINE ALFREDO



Fettuccine Alfredo image

Put a pot of water on to boil, then stir the white sauce together as the pasta is cooking. It's just that easy to create a rich and satisfying dinner in just 25 minutes. This top-rated recipe is a home cook favorite-try it tonight and find out why.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

8 oz uncooked fettuccine
1/2 cup butter, cut into pieces
1/2 cup whipping cream
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon black or white pepper
Chopped fresh parsley

Steps:

  • Cook and drain fettuccine as directed on package.
  • Meanwhile, in 10-inch skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low; simmer uncovered 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, salt and pepper.
  • In large bowl, toss fettuccine with sauce until well coated. Sprinkle with parsley.

Nutrition Facts : Calories 580, Carbohydrate 39 g, Cholesterol 150 mg, Fat 7, Fiber 2 g, Protein 15 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 2 g, TransFat 1 1/2 g

EASY FETTUCCINE ALFREDO



Easy Fettuccine Alfredo image

Include our Easy Fettuccine Alfredo in your next Italian feast. Our 6-ingredient Easy Fettuccine Alfredo is super tasty and ready in just 20 minutes.

Provided by My Food and Family

Categories     Pasta

Time 20m

Yield 4 servings, 1 cup each

Number Of Ingredients 6

1/4 cup (1/2 stick) butter or margarine
1 cup POLLY-O Original Ricotta Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup milk
1/4 tsp. black pepper
8 oz. fettuccine, cooked, drained

Steps:

  • Melt butter in medium saucepan on low heat. Add all remaining ingredients except fettuccine; stir with wire whisk until well blended. Cook until heated through, stirring occasionally.
  • Place hot fettuccine in large bowl. Add cheese sauce; toss to coat.

Nutrition Facts : Calories 510, Fat 26 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 75 mg, Sodium 410 mg, Carbohydrate 47 g, Fiber 1 g, Sugar 6 g, Protein 21 g

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