Fettuccine Alfredo
This August has been quite rainy for us. One may think we live in the tropics because it’s super muggy and has been raining intermittently nearly every day for weeks!
I took Maya and three of her big kid friends to an orchard for peach picking but as soon as we parked our car, there was a sudden torrential downpour and the hayrides to the groves shut down; literally raining on our parade! We ended up pursuing the farmers market for goodies and I suddenly got the idea of making fettuccine alfredo for dinner. It was the perfect remedy to our bummer afternoon. While the kids worked on Pakistan Day Arts and Crafts, I worked on our quick and easy pasta dinner.
I don’t know about you, but I love adding my own twist to recipes. It’s a bonus if I can sneak in vegetables for a burst of flavor, added nutrients and of course, vibrant color. I added sun dried tomatoes, mushrooms and capers to this recipe which made it extra special! There’s just something about creamy alfredo sauce with the tart flavor of sun dried tomatoes and capers! It’s definitely a must try.
Of course, with a car full of kids, I forgot baguettes to make garlic bread; however, I improvised with my quick and easy Ten Minute Garlic Toast that seriously flies!
Fettuccine Alfredo
Makes 5 servings
Ingredients
- Fettuccine 16 Ounce
- Salted butter 1 stick (4 ounces)
- Garlic 2 cloves finely chopped
- Heavy cream 3 cups (use light cream to reduce calories)
- Parmasean cheese grated 2/3 cup
- Nutmeg ground 1/8 tsp
- Black pepper coarsely ground 1 tsp
- Salt 1 tbsp
- Salt 1 pinch (if using unsalted butter
- Sun dried tomatoes 2/3 cup chopped (optional)
- Mushrooms 1/2 cup (optional)
- Capers 1 tbsp (optional)
- Fresh parsley chopped 2 tbsp (optional)
Instructions
- Heat up butter and add garlic to sautee till aroma is released
- Add heavy cream and start slowly reducing, stirring occasionally
- If using unsalted butter, add pinch of salt
- Add black pepper and nutmeg
- Separately boil pasta with 1 tbsp salt per box instructions
- Separately sautee mushrooms until browned
- Add chopped sun dried tomatoes, sauteed mushrooms and drained capers to sauce and stir
- Add parmasean cheese and stir intermittently until cheese is melted and mixed in with rest of the sauce
- Once pasta is al dente, drain and mix in with sauce
- Garnish with chopped parsley
- Serve with garlic bread