Fettucini Romano Ala Fratelli
Yield
2 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 3 | each |
garlic cloves
crushed |
|
| ½ | cup |
white wine
|
*
|
| ¾ | cup |
light cream (half&half)
|
|
| 1 | cup |
romano cheese
grated |
*
|
| 2 | cups |
pasta, spinach fettuccine
cooked |
*
|
| 1 | x |
parsley leaves
chopped, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 3 | each |
garlic cloves
crushed |
|
| 118 | ml |
white wine
|
*
|
| 177 | ml |
light cream (half&half)
|
|
| 237 | ml |
romano cheese
grated |
*
|
| 473 | ml |
pasta, spinach fettuccine
cooked |
*
|
| 1 | x |
parsley leaves
chopped, for garnish |
*
|
Directions
Add the olive oil to a hot 10 inch pan.
Add the garlic, and sauté over high heat for about 1 minute.
Add the wine and simmer for about 2 minutes.
Add the half-and-half, and allow the sauce to come back to the simmer.
Add the Romano cheese, and stir until smooth, about 2 minutes.
To serve: Add the pasta to the pan and toss until coated.
Portion onto two plates, and garnish with some chopped parsley.
