FETTUCCINE PRIMAVERA RECIPE RECIPES

Name: Fettuccine Alfredo
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

FETTUCCINE ALFREDO RECIPE - BETTYCROCKER.COM

Fettuccine Alfredo Recipe - BettyCrocker.com 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 Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 7

Ingredients

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 , CarbohydrateContent 39 g, CholesterolContent 150 mg, FatContent 7 , FiberContent 2 g, ProteinContent 15 g, SaturatedFatContent 24 g, ServingSize 1 Serving, SodiumContent 1020 mg, SugarContent 2 g, TransFatContent 1 1/2 g

CREAMY FETTUCCINE WITH BRUSSELS SPROUTS & MUSHROOM…

Creamy Fettuccine with Brussels Sprouts & Mushroom… image

Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.

Provided by EatingWell Test Kitchen

Categories Healthy Pasta and Noodle Recipes

Total Time 30 minutes

Number Of Ingredients 11

Ingredients

12 ounces whole-wheat fettuccine
1 tablespoon extra-virgin olive oil
4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
4 cups thinly sliced Brussels sprouts
1 tablespoon minced garlic
1/2 cup dry sherry (see Note), or 2 tablespoons sherry vinegar
2 cups low-fat milk
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon freshly ground pepper
1 cup finely shredded Asiago cheese, plus more for garnish

Steps:

Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).
Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Asiago until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.

Nutrition Facts : Calories 384 calories, CarbohydrateContent 56.4 g, CholesterolContent 20.7 mg, FatContent 10.2 g, FiberContent 9.6 g, ProteinContent 18.4 g, SaturatedFatContent 4.4 g, SodiumContent 430.9 mg, SugarContent 8.4 g

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