Wednesday, November 30, 2011

SPINACH FETTUCCINE ALFREDO

8-oz spinach fettuccine noodles
1/4 cup butter
1 cup whipping cream
1/4 tsp salt
couple dashes of freshly ground black pepper
1 pkg (3-oz) Shredded Parmesan cheese

Prepare the fettuccine noodles according to the package directions; drain.

Over low heat, melt the butter in a 3-quart saucepan.  Stir in the cream, salt, and pepper; heat thoroughly. 

Add the drained fettuccine noodles and 1/2 cup of the Parmesan cheese, stirring until thoroughly heated.  Serve with the remaining cheese.

Yield: 4 to 6 servings

Note:  To add more vegetables to your diet, melt an additional 2 tablespoons butter in a 10 to 12-inch skillet.  Add 2 cups frozen (thawed) vegetables and saute until vegetables are tender.  Stir into the fettuccine as prepared above.

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