Wednesday, February 29, 2012

What's for Dinner Wednesday - Fettuccine Alfredo

I love pasta.  Not like, LOVE.  How can you go wrong with something as basic as pasta?  Anyone can make that, right?  Sure!  Well, maybe not so well in a broken crock pot, but let's move on from that.  How about a creamy Alfredo sauce?  MMMMmmmm.  

You could head down to the Olive Garden, but get ready to pay $13 a plate.  Plus, who has time to wait for that?  This recipe is super quick and easy and tastes better than Olive Garden - and don't you dare grab a grocery store jarred sauce which is filled with preservatives!  You deserve flavor and I'm going to give you a recipe which give you that for about 80 cents a serving.  Yes!

Now, I'm not going to lie.  This isn't for the calorie counters.  This is real comfort food.  However, it's fresh and you know what's going into your dinner.  However, there are a few things you can alter to make it healthier.  

Start with using whole grain pasta.  Can can also follow the advice I found on Pinterest and replace the heavy cream with evaporated skim milk.  I haven't tried that one yet, but I plan to next time. We add shrimp to ours to add a little more color to the dish. Of course, I could always use new dishes with color, but these belonged to my great-grandmother, so I'm hanging onto them a little while longer.

Ready to make your own?

Fettuccine Alfredo
8 oz uncooked fettuccine
1/2 cup butter or margarine
1/2 cup heavy whipping cream
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
Dash of pepper
Chopped fresh parsley, if desired

  1. Cook and drain pasta as directed on package (about 12 minutes).
  1. Meanwhile, in 2-quart saucepan, heat butter and whipping cream over low heat, stirring constantly, until butter is melted.  Stir in cheese, 1/2 teaspoon salt and dash of pepper until mixture is smooth.
  1. Pour sauce over hot fettuccine, and stir until fettuccine is well coated.  Sprinkle with parsley.
  1. Add shrimp, chicken or scallops if desired.

Bon appetite!

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