Sonoma fettuccine alfredo

Yield: 4 servings

Measure Ingredient
½ pounds Fettuccine; dried
8 ounces Sonoma marinated dried tomatoes; (1
Jar) 1 1/2 cups
Whipping cream 1 cup
Parmesan cheese; (3 ounces) grated
Fresh
Salt and pepper; to taste
3 tablespoons Chives; chopped
½ teaspoon Nutmeg

1. Cook pasta in large pot of boiling salted water 5 to 8 minutes until just tender; drain well.

2. Meanwhile, drain tomato marinating oil into large skillet; snip tomatoes in half and reserve.

3. Add ½ cup of the cream to the skillet. Cook over high heat, stirring constantly, about 3 minutes until slightly thickened.

4. Reduce heat to medium; add cooked pasta and mix gently.

5. Add ½ cup of the cheese, ½ cup of the remaining cream and the reserved tomatoes. Lift and mix pasta gently. Repeat with remaining cheese and cream; mix again.

6. Season with salt and pepper. Transfer to warmed individual pasta bowls or large platter.

Sprinkle with chives and nutmeg. Serve immediately.

Per serving: 2 Calories (kcal); trace Total Fat; (45% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Timber Crest Farms

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