Easy Fettuccine
Yield
servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pasta, fettuccine
or medium egg noodles |
*
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
sour cream
|
|
| ½ | cup |
heavy whipping cream
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 | x |
parsley leaves
chopped, for garnish, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pasta, fettuccine
or medium egg noodles |
*
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
sour cream
|
|
| 118 | ml |
heavy whipping cream
|
|
| 0.6 | ml |
black pepper
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 1 | x |
parsley leaves
chopped, for garnish, optional |
*
|
Directions
Cook the noodles according to the package directions; drian and set aside.
In a large skillet, melt the butter over low heat and add the sour cream, heavy cream, and pepper; mix until well blended and continue cooking until heated through, about 5 minutes.
Add the noodles to the cream mixture and simmer for 2 minutes, stirring occasionally.
Spoon into a serving bowl and sprinkle with Parmesan cheese; toss gently and garnish with the parsley, if desired.
Serve immediately
