Pink Fettuccine Alfredo Recipes

PINK FETTUCCINE ALFREDO

Pink Fettuccine Alfredo image

Don't be put off by the name. The 'pink' is the colour the cream sauce takes on with the addition of the tomatoes. It's delicious (and pink).

Provided by evelynathens

Categories One Dish Meal

Time 25m

Yield 5-6 serving(s)

Number Of Ingredients 9

Ingredients

5 tablespoons butter
2 garlic cloves, crushed
2 cups broccoli florets
2 cups cream
1 cup drained canned crushed tomatoes, in little pieces of pureed
5 ounces prosciutto, cut into julienne strips
1 lb fettuccine pasta
1/2 cup grated pecorino cheese (or more)
fresh parsley

Steps:

Heat butter over moderately-high heat until foam subsides.
Saute garlic and broccoli, stirring, for 2 minutes.
Remove with slotted spoon and transfer to a plate.
Add cream to skillet and simmer, stirring, for 3-5 minutes, or until thickened slightly.
Stir in tomatoes, prosciutto and broccoli and cook, stirring, for 2 minutes; season to taste (I now puree the tomatoes before using as one of my kids does not like tomato 'pieces' in his food).
Cook fettucine until al dente.
In a large bowl, toss fettucine with 1/3 of the sauce until coated well.
Transfer to serving plates and spoon remaining sauce and vegetables over.
Sprinkle with cheese and garnish with parsley.

Nutrition Facts : Calories 574.1, Fat 32.3, SaturatedFat 19.2, Cholesterol 160.2, Sodium 265, Carbohydrate 58.4, Fiber 0.8, Sugar 2.1, Protein 14.3

FETTUCCINE ALFREDO

Fettuccine Alfredo image

This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.

Provided by Shelley Wiseman

Categories Milk/Cream Cheese Pasta Quick & Easy Dinner Parmesan Family Reunion Potluck Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 4

Ingredients

8 to 9 ounce egg fettuccine in nests
1/2 cup heavy cream
1/2 stick unsalted butter, cut into pieces
1/3 cup grated Parmigiano-Reggiano

Steps:

Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.

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