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home > recipes > pasta > fettuccine alfredo
Here are two very good and relatively light pasta dishes. The first is from Cooking Light Magazine. The key to success here is to use a top quality parmesean cheese, preferably parmigiano-reggiano, the real stuff imported from Italy. You will know it's the real thing by the imprint on the rind of the cheese. If you can't get that then buy domestic parmesean which has not been grated. CookWarex from Cooking Lightr Fettuccine Alfredo SOURCE: Cooking Light YEAR: 1994 ISSUE: May PAGE: 72 INGREDIENTS FOR 4 SERVINGS: 1 tablespoon butter 2 small cloves garlic, minced 1 tablespoon flour 1-1/3 cups skim milk 2 tablespoons light process cream cheese product 1-1/4 cups (2 1/2 ounces) grated parmesan cheese, divided 4 cups hot cooked fettuccine, without added fat or salt 2 teaspoons chopped fresh parsley freshly ground pepper INSTRUCTIONS: Melt butter in a saucepan over medium heat. Add garlic; saute 1 minute. Stir in flour. Gradually add milk, stirring with a whisk until blended; cook 8 minutes or until thickened and bubbly, stirring constantly. Stir in cream cheese, cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until it melts. Pour over hot cooked fettuccine; toss well to coat. Top with remaining 1/4 cup Parmesan cheese, fresh parsley and pepper. NUTRITIONAL INFORMATION: Calories 345 (25% from fat); Pritein 16.8g; Fat 9.7g (sat 4.4g, mono 2.7g, poly 1.4g); Carbohydrates 46.7g; Fiber 2.3g; Iron 2.3mg; Sodium 401g; Calcium 333mg Coming to you from the gastronomic capital of Japan, Kobe.

Fettuccine Alfredo


average rating = 4 stars(4.00001 comment available)
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list all recipes for PASTA (159)
list all recipes by ZORAMON (12)


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keyword: fettuccine
keyword: alfredo
recipes for pasta
recipes by ZORAMON
Email Address:
(posted October 9, 1998)

Here are two very good and relatively
light pasta dishes. The first is from
Cooking
Light Magazine. The key to success here is to use a top quality
parmesean
cheese, preferably parmigiano-reggiano, the real stuff imported
from
Italy. You will know it's the real thing by the imprint on the rind of
the
cheese. If you can't get that then buy domestic parmesean which has not
been grated.

CookWarex from Cooking Lightr

Fettuccine Alfredo

SOURCE: Cooking
Light YEAR: 1994 ISSUE: May PAGE: 72

INGREDIENTS FOR 4 SERVINGS:
1 tablespoon
butter
2 small cloves
garlic, minced
1 tablespoon
flour
1-1/3 cups
skim milk
2 tablespoons
light process
cream cheese product
1-1/4 cups (2 1/2 ounces) grated
parmesan
cheese, divided
4 cups
hot cooked fettuccine, without added fat or salt
2 teaspoons chopped fresh
parsley
freshly ground pepper

INSTRUCTIONS:
Melt butter in a saucepan over medium heat. Add garlic; saute 1
minute. Stir in
flour. Gradually add milk, stirring with a whisk
until blended; cook 8 minutes or until thickened and bubbly, stirring
constantly. Stir in
cream cheese, cook 2 minutes. Add 1 cup Parmesan
cheese, stirring constantly until it melts. Pour over hot cooked
fettuccine; toss well to
coat. Top with remaining 1/4 cup Parmesan
cheese, fresh parsley and pepper.

NUTRITIONAL INFORMATION:
Calories 345 (25% from
fat); Pritein 16.8g; Fat 9.7g (sat 4.4g, mono
2.7g, poly 1.4g); Carbohydrates 46.7g; Fiber 2.3g; Iron 2.3mg; Sodium
401g;
Calcium 333mg

Coming to you from the gastronomic capital of Japan, Kobe.



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from London, ON, Canada wrote:2  0

Very good, super easy to cook.

Well done!
4 starsNovember 12, 2002


 
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