Fettuccini Portofino Ambrosino
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ounces |
pasta, fettuccine
|
*
|
| 5 | ounces |
spinach
fettuccini |
|
| ¼ | pound |
butter
|
|
| 1 | pint |
heavy whipping cream
|
*
|
| 3 | tablespoons |
chicken broth
plus more as needed |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | cup |
Parmesan cheese
|
|
| 6 | medium |
mushrooms
halved |
|
| 1 | cup |
walnuts
coarsely chopped |
|
| 1 | x |
Parmesan cheese
grated, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 144.5 | ml/g |
pasta, fettuccine
|
*
|
| 144.5 | ml/g |
spinach
fettuccini |
|
| 113.4 | g |
butter
|
|
| 473 | ml |
heavy whipping cream
|
*
|
| 45 | ml |
chicken broth
plus more as needed |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 59 | ml |
Parmesan cheese
|
|
| 6 | medium |
mushrooms
halved |
|
| 237 | ml |
walnuts
coarsely chopped |
|
| 1 | x |
Parmesan cheese
grated, optional |
*
|
Directions
Bring a large pot of salted water to a rolling boil.
Stir in both types of noodles and cook al dente-tender, but with a faint crispness in the center.
Drain.
Melt the butter in a saucepan and add the cream. Heat to a simmer without allowing to boil.
Stir in the chicken stock, salt and pepper.
Add the drained noodles and mix well.
Reduce the heat. Fold in the cheese; continue folding until the sauce begins to thicken.
If the sauce becomes too thick, add a little more chicken stock.
Stir in the mushroom halves.
Turn out onto warmed plates.
Sprinkle with the walnuts. Add a twist of pepper over each portion. Top with grated cheese if desired.
