Pink Fettuccine Alfredo Recipes

PINK PASTA

Steps:

• Cook pasta in salted water 1-2 minutes less than the package directs (it will finish cooking in the sauce and in the oven). Drain pasta and discard pasta water.
• Meanwhile, make "pink" sauce by stirring together marinara and alfredo sauces in a medium saucepan over low heat until well blended. Stir in fresh basil.
• When pasta has finished cooking, toss pasta with pink sauce. Pour into a 9×13 baking dish. Sprinkle with mozzarella and parmesan cheeses.
• Bake at 350 degrees for 20-30 minutes, or until cheese is bubbly. Garnish with additional fresh basil if desired.

TO DIE FOR FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
• Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

FETTUCCINE ALFREDO

Steps:

• Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
• Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
• Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.

PINK FETTUCCINE ALFREDO

Steps:

• Heat butter over moderately-high heat until foam subsides.
• Saute garlic and broccoli, stirring, for 2 minutes.
• Remove with slotted spoon and transfer to a plate.
• Add cream to skillet and simmer, stirring, for 3-5 minutes, or until thickened slightly.
• Stir in tomatoes, prosciutto and broccoli and cook, stirring, for 2 minutes; season to taste (I now puree the tomatoes before using as one of my kids does not like tomato 'pieces' in his food).
• Cook fettucine until al dente.
• In a large bowl, toss fettucine with 1/3 of the sauce until coated well.
• Transfer to serving plates and spoon remaining sauce and vegetables over.
• Sprinkle with cheese and garnish with parsley.