Delicate strands of saffron are paired with a creamy Alfredo sauce for an upscale entrée that is sure to please. STEAM clams with wine and garlic in covered, medium saucepan over medium-high heat for about 5 minutes or until clams open. Drain clams, reserving 1/2 cup cooking liquid. HEAT sauce, Read More ...
1. In a large stockpot, cook the fettucini and peas in plenty of boiling salted water according to package directions to al dente. 2. Meanwhile make the sauce. Heat milk and heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Slowly simmer Read More ...
Complete fettucini meal… Even better with fresh fettucini pasta… Slice the ends off the zucchini and discard. Using a mandolin or carefully with a sharp knife slice the zucchini lengthwise into very thin slices. Stack the slices and cut with a knife lengthwise into 1/4 inch-thick ribbons. Heat 1 tablespoon Read More ...
1) Melt the butter in a large skillet and sauté the crab meat for roughly 3 minutes over a medium flame 2) Add salt and pepper to taste, add your shallot, green and yellow onions and cook for 2 minutes 3) Stir in hot and Worcestershire sauces, stir and cook Read More ...
So the title doesn’t sound too low calorie…but I adapted the recipe from cooking light, so I promise its not too bad! Although it taste like its bad, because its SO good! Cook fettucini according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving Read More ...
Simple, bursting with flavor and not shy on the calories, a definite must for the Fettucini Alfredo! This recipe is an Olive Garden original from original but secret sources! This Fettuccine Alfredo is about classic flavor, with a kick. You can play with the cayenne pepper if you like your pasta Read More ...
If you are going to be responsible for feeding a crowd, pasta dishes are often a good direction to go because it is very easy to make a bigger batch at once compared to other recipes. If you want to serve a pasta dish with a cheesy, creamy sauce over Read More ...
Alfredo di Lello, the Roman restaurateur who created his signature sauce in the 1920s, might be startled to find this streamlined version that still tastes rich enough to satisfy those deep creamy-pasta cravings. The addition of zucchini boosts the nutritional profile. And when cut into thin strands, it can be Read More ...
There is just something about a bowl of creamy Fettuccine Alfredo that makes my mouth water. In this recipe, the cream, the butter, the two cheeses and the faint hint of garlic make a wonderful sauce that perfectly coats the pasta. Now this isn’t a light dish, but you need Read More ...
