Simple Fettuccine Alfredo Recipe

Summary

Cooking Time15 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Fettuccine8 Ounce (Preferably Fresh)
 1% milk1 Cup (16 tbs)
 Evaporated skim milk/Heavy cream1⁄4 Cup (4 tbs)
 Cornstarch2 Teaspoon
 Ground nutmeg1 Pinch
 Unsalted butter/Margarine1 Tablespoon
 Grated parmesan cheese1⁄2 Cup (8 tbs)
 Minced parsley2 Tablespoon
 Black pepper1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 356 Calories from Fat 82

% Daily Value*

Total Fat 9 g14.1%

Saturated Fat 5 g25.2%

Trans Fat 0 g

Cholesterol 28 mg

Sodium 291 mg12.1%

Total Carbohydrates 50 g16.6%

Dietary Fiber 2.4 g9.5%

Sugars 7.5 g

Protein 16 g32.7%

Vitamin A 19.3% Vitamin C 16.7%

Calcium 29.8% Iron 9.6%

*Based on a 2000 Calorie diet

Directions

1. Bring a stockpot of unsalted water to a boil, add the fettuccine, and cook for 10 minutes or just until tender but still firm to the bite. Drain.
2. Meanwhile, in a medium-size bowl, whisk together the milks, cornstarch, and nutmeg. In a deep 12-inch nonstick skillet, melt the butter over moderately high heat. Whisk in the milk mixture and bring to a boil, then simmer for 2 minutes or until slightly thickened.
3. Add the fettuccine to the skillet with the Parmesan, parsley, and pepper and toss well for 1 minute or until heated through.
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