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Cheese Factory Italian Flag Pasta Topped With Fresh Herbed Alfredo Sauce Recipe
2 cups whipping cream
5 tablespoons butter
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
Pinch of cayenne pepper
1/2 cup freshly grated Parmesan cheese
1/2 cup loosely packed fresh basil, Italian parsley, chives or mint, finely chopped
24 ounces fresh spinach or tomato basil fettuccine, cooked
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 garnished with fresh red tomato sauces, colors of the Italian flag.
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