Zeldas Fettuccine Recipes

TO DIE FOR FETTUCCINE ALFREDO

To Die For Fettuccine Alfredo image

This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!

Provided by ERINMARIE

Categories Main Dish Recipes Pasta

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
salt and pepper to taste
1 dash garlic salt
¾ cup grated Romano cheese
½ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g

ZELDA'S FETTUCCINE

Zelda's Fettuccine image

I have no clue who Zelda is, but she makes a mean fettucine with a incredible sauce that tastes like boursin cheese. To make it a bit healthier, you can use low fat sour cream. If you make it, you will love it. Sauce can also be used over steamed broccoli or cauliflower.

Provided by mandabears

Categories European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups sour cream
3/4 cup freshly grated parmesan cheese
1/4 cup dry vermouth, can be (optional)
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
2 garlic cloves, finely minced
1/2 teaspoon oregano, crumbled
1/2 teaspoon basil, crumbled
1/2 teaspoon marjoram, crumbled
salt & freshly ground black pepper
1/2 cup butter, do not substitute margarine
3/4 lb fettuccine pasta, freshly cooked and drained

Steps:

In a medium bowl combine, sour cream, parmesan cheese, dry vermouth(if using), flour, lemon juice, garlic, oregano, basil, marjoram, salt and pepper.
Blend thoroughly.
Melt butter in medium saucepan over low heat.
Stir in sour cream mixture.
Simmer for 20 minutes.
In large bowl combine fettucine and sauce and toss.
Serve immediately.

Nutrition Facts : Calories 524, Fat 36.3, SaturatedFat 22.1, Cholesterol 126.9, Sodium 355.8, Carbohydrate 36.4, Fiber 0.1, Sugar 0.3, Protein 14

ZELDA'S FETTUCCINE

ZELDA'S FETTUCCINE image

Categories Pasta

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 cups sour cream
3/4 cup freshly grate parmesan cheese
1/4 cup vermouth
1 tablespoon all purpose flour
1 tablespoon fresh lemon juice
2 garlic cloves pressed
1 teaspoon dried oregano
1 teaspoon dried marjoram
salt and groud pepper, to taste
1/2 cup butter (1 stick)
3/4 lb/ fettuccine or spinach noodles. freshly cooked and drained

Steps:

Combine first 11 ingredients in medium bowl and blend thoroughly. Melt butter in medium saucepan over low heat. Stir in sour cream mixture and simmer 20 minutes. Combine sauce and cooked noodles in large bowl and toss thoroughly. Serve immediately. Sauce can also be used over steamed broccoli or cauliflower.

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