Easy Walnut Fettuccine Alfredo Recipes

FETTUCCINE ALFREDO

Steps:

• Cook the pasta according to package directions. In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper. Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad. Delicious!

REALLY CREAMY FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.

TO DIE FOR FETTUCCINE ALFREDO

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.

3-INGREDIENT FETTUCCINE ALFREDO

Steps:

• Using an electric mixer, beat butter and Parmesan until creamy.
• In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente, about 12 minutes. Reserve about 1/2 cup of cooking water; drain pasta.
• Return fettuccine to warm pot. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of the pasta water. Add more pasta water, as needed. Serve with additional cheese.

FETTUCCINE WITH WALNUTS AND PARSLEY

Steps:

• Cook the pasta al dente according to package directions, then drain in a colander.
• Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes.
• In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes (be careful not to burn it). Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine, cooking over low heat for 1 to 2 minutes. Add 1/2 cup Parmesan and toss to combine. Arrange 1/2 cup of arugula leaves on each of 4 serving plates. Top each with about 2 cups of pasta. Sprinkle with remaining cheese, the reserved walnuts and more parsley. Serve hot.
• Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese
• Good source of: Folate, Copper, Magnesium, Calcium

EASY FETTUCCINE ALFREDO

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.

QUICK FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, egg yolks, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). , Drain fettuccine; serve with Alfredo sauce and remaining 1/4 cup Parmesan cheese.

QUICK AND EASY FETTUCCINE ALFREDO

Steps:

• In a large skillet melt butter over medium heat.
• Add garlic, saute 1 minute.
• Stir in 3/4 cup cream. Stirring constantly, cook over medium heat 2-3 minutes.
• Add Fettuccine to skillet.
• Stir in remaining 1/2 cup cream, cheese, pepper and parsley; cook, stirring, 1 minute.
• If desired, serve with additional cheese and pepper. I like to throw in some cooked shrimp at the end.

EASY WALNUT FETTUCCINE ALFREDO

Steps:

• Place walnuts and water in food processor. Puree until very smooth. Set aside.
• In a medium saucepan whisk together milk and flour. Add garlic, salt and pepper. Bring to a simmer, stirring until slightly thickened and smooth, about 3 minutes.
• Stir in walnut mixture; simmer and stir over low heat until thickened, 1-2 minutes.
• Meanwhile, cook pasta according to package directions, adding peas during last 2 minutes of cooking time. Drain.
• Combine pasta, peas, Parmesan and sauce. Stir over low heat just until heated through and pasta is evenly coated with sauce.
• Top each serving with a few strips of proscuitto.