Solo Microwave Fettuccine Alfredo

"This is a very easy solo recipe that can be made in a college style microwave. My old microwave required three 2 minute cycles for the pasta. Cooked chicken or shrimp could be added. Cooking is a creative sport. I must caution you that using a finely grated parmesan cheese, like that found in cans of Kraft or Crystal Farms is important because larger pieces of cheese will not melt properly in the residual heat from the melted cream cheese. This recipe is one of my favorites, and represents one of my more productive efforts to encourage young people to cook. One of my co-workers was eating from a carry out container, She told me that once a month she and her friends went out to dinner at a nice Italian Restaurant ... clearly something that they could not afford very often .. and she had saved some of the Fettuccine Alfredo from the night before. When I suggested that she could make that at home, she looked at me with her big sad brown eyes and said that all she had in her apartment was a microwave. So, I wrote this recipe just for her."
 
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photo by Bill Hilbrich photo by Bill Hilbrich
photo by Bill Hilbrich
Ready In:
13mins
Ingredients:
5
Serves:
1
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ingredients

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directions

  • Put the noodles and water into a 2 cup or larger glass or microwave safe measuring cup or bowl.
  • Microwave on high for two minutes, then stir, continue 2 minute cycles until the pasta is done.
  • Drain the noodles, and wipe the measuring cup dry.
  • Add the cream cheese and milk to the measuring cup and microwave for one minute.
  • Stir until smooth, add the parmesan cheese, and continue to stir until smooth.
  • Pour the Alfredo Sauce into a shallow bowl, add the noodles and toss.
  • Add pepper to taste.

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Reviews

  1. very good. i did find that i had to add a bit more milk as the sauce dried out quickly but this is great if you've run out of ready made pasta sauce as it calls for few ingredients and tastes great.
     
  2. Hi, I made this for lunch today a WOW is it good and so simple.My hubby is a fussy eater so I do things I like for my own lunch.Thanks for posting, School cooker
     
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RECIPE SUBMITTED BY

Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality. I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport. I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975. After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus. I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
 
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