Fettuccine

This is one of my go-to meals for guests. It’s quick, easy and delicious. Top with a few sautéed veggies, a side salad…maybe some bread? You have a meal! The proportions below will feed four. Adjust as needed.

 

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1/2 cup softened butter

1/2 cup heavy cream (unwhipped and unsweetened – I have substituted half & half, but it doesn’t work as well)

1/2 cup grated Parmesan

1/2 lb fettuccine or angel hair pasta

Chopped vegetables (opt)

Cooked shrimp or chicken (opt)

 

 

 

Begin boiling water for noodles.

 

In a very large bowl, cream together the butter and the cream. Keep working at it until moisture is worked in. Add parmesan cheese. Set aside.

 

Prepare noodles according to al dente directions.

 

While noodles are boiling, sauté any vegetables you want to add to pasta in a little butter.

 

Drain noodles. Add sautéed veggies, meat, and hot noodles into cream sauce. Mix well. Serve immediately.

 

Ingredients for sauce may be prepared ahead of time and refrigerated. However, you must return them to room temp before adding noodles or pasta. Otherwise, you will be serving lukewarm fettuccine. (I’m speaking from experience here).

 

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