Sonoma Fettuccine Alfredo
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pasta, fettuccine
|
|
| 8 | ounces |
tomatoes
dried, marinated |
|
| 1 ½ | cups |
whipped cream
|
|
| 1 | cup |
Parmesan cheese
grated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3 | tablespoons |
chives
chopped |
|
| ½ | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pasta, fettuccine
|
|
| 231.2 | ml/g |
tomatoes
dried, marinated |
|
| 355 | ml |
whipped cream
|
|
| 237 | ml |
Parmesan cheese
grated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 45 | ml |
chives
chopped |
|
| 2.5 | ml |
nutmeg
|
|
Directions
Cook pasta in large pot of boiling salted water 5 to 8 minutes Meanwhile, drain tomato marinating oil into large skillet; snip tomatoes in half and Add ½ cup of the cream to the skillet. Cook over high heat, stirring constantly, about 3 minutes until slightly thickened. Reduce heat to medium; add cooked pasta and mix gently. Add ½ cup of the cheese, ½ cup of the remaining cream and the cheese, ½ cup of the remaining cream and the reserved tomatoes. Lift and mix pasta gently. Repeat with remaining cheese and cream; mix again. Season with salt and pepper. Transfer to warmed individual pasta bowls or large platter. Sprinkle with chives and nutmeg. Serve immediately.
