Pasta Recipes - Fettuccine Alfredo
Forever has pasta been known to be part of family traditions. Whether you want to make sumptuous dishes for holiday feasts or just weeknight meals, the recipes and variations of those recipes have endless possibilities. From lasagna to light angel hair dishes, you have many choices to suit your meal preference. Create family traditions to pass down generations.
Healthy, inexpensive, and satisfying, families that are busy continue their search but look no further that the aisle that contains pasta. Pasta is mostly fat free, salt free and healthy so it is a great option for those looking to stay healthy and fit. It is a low Glycemic Index (GI) food which means that is digested more slowly and it also satisfies your hunger longer without the worry of spiking blood sugar levels.
Individuals are now searching for new ways to add additional whole grains and other nutrients to their diets. Nutritionally enhanced pasta was introduced made from pasta with omega-3, high fiber, wheat and whole grains. Now there are a lot more options than ever before for individuals to eat healthy and inexpensive meals that the family with absolutely adore.
There are 51 different shapes of pasta which allows the choice based on your pallet. The most commonly used are spaghetti, angel hair, penne, tortellini, rotini, ravioli and all sizes of shells. So pick your favorite type and have fun spending time with the family discovering what recipes you love.
Preparing the Perfect Pasta How do you cook pasta perfectly every time?
- Boil 4 to 6 quarts of water for one pound of dry pasta.
2.Stir in the pasta and return the water to a boil.
- Stir the pasta occasionally during cooking.
- Follow the directions on the package for cooking times. If you are using the pasta as part of a dish that requires further cooking, undercook the pasta by 1/3 of the cooking time specified on the package.
- Taste the pasta to determine if it is done. Perfectly cooked pasta should be “al dente,” or firm to the bite, yet cooked through.
- Drain the pasta immediately and follow the rest of the recipe.
1 1/2 Cups Evaporated Milk
10 Cloves Garlic
1 Pound Dry Fettuccine Pasta
1/2 Cup Whole Milk
1 Teaspoon Cornstarch
2 Tablespoons Cream Cheese
1/2 Cup Parmesan Cheese (grated)
- Combine 1 1/2 cup evaporated milk and garlic cloves in a pan.
- Heat and simmer for about 15 to 20 minutes or until garlic is soft.
- The milk will reduce a bit.
- In a blender, puree the milk and garlic mixture with cream cheese until smooth.
- Return the mixture to the pan.
- Add 1/2 of the cup milk and 1 Teaspoon of cornstarch.
- Heat to simmer.
- The sauce will thicken slightly.
- Add 1/4 cup parmesan cheese.
- Add ½ Teaspoon salt to a large pot of cold water and bring to a boil.
- Add pasta and cook for 8 to 10 minutes or until al dente.
- Drain in a colander.
- Toss sauce with cooked pasta.
- Season with salt and pepper.
- Sprinkle with parsley and remaining parmesan cheese.
- Serve immediately.