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Creamy Fettuccine Alfredo |
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Serves: 6 Print this RecipeFor a creative touch, top with toasted walnuts, roasted red bell pepper strips, or chopped Kalamata olives instead of the parsley. 8 ounces uncooked fettuccini pasta 1/2 cup margarine or butter 1/2 cup whipping (heavy) cream 3/4 cup grated Parmesan cheese 1/2 teaspoon salt Dash of pepper Chopped fresh parsley _Segura, Margot M. ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner. 1. Cook and drain fettuccine as directed on package. 2. While fettuccine is cooking, heat margarine and whipping cream in 2-quart saucepan over low heat, stirring constantly, until margarine is melted. Stir in cheese, salt and pepper. 3. Pour sauce over fettuccine; stir until fettuccine is well coated. Sprinkle with parsley. 1 SERVING: Calories 380 (Calories from Fat 235); Fat 26g (Saturated 9g); Cholesterol 65mg; Sodium 600mg; Carbohydrates 26g (Dietary Fiber 1g); Protein 9g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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