Cheese Factory Italian Flag Pasta Topped W/ Fresh Herbed Alfredo
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 5 tablespoons butter
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
- 1 pinch cayenne pepper
- 1⁄2 cup parmesan cheese, freshly grated
- 1⁄2 1/2 cup chives or 1/2 cup mint, finely chopped
- 24 ounces fresh spinach or 24 ounces tomato basil fettuccine, cooked
directions
- Combine cream, butter, salt, nutmeg and cayenne in heavy saucepan and simmer (do not boil) for 15 minutes or until sauce is slightly thickened.
- Whisk in cheese and herbs and simmer another 5 minutes.
- Serve immediately over hot cooked pasta.
- Makes 6 to 8 servings.
- Note: A spinach fettuccine is particularly attractive served with this white cream sauce and garnish with fresh red tomato sauces, colors of the Italian flag.
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Reviews
-
I didnt notice when tagging this recipe for PAC 2007 that the cream and the amount were missing from the ingredient list. Didnt have any heavy cream in the refrigerator so I searched Alfredo Sauces and found recipe #12365 that used skim milk and flour so I used those ingredients to replace the missing heavy cream. It worked out well and DH loved it! Used fresh parsley and regular fettucini since DH doesnt care for spinach. I did have a lighter tasting sauce than if I would have used the cream and next time will give it a try with the cream since this is now my DH's favorite recipe, Thank you bmxmama!
RECIPE SUBMITTED BY
bmxmama
United States