Wednesday, August 1, 2012

Emergency Alfredo


     My brother-in-law Hyrum (a.k.a. “Maestro” or “the piano tuner guy”) called from 2000 miles away to “commission” a recipe on my blog called “Emergency Alfredo.” Luckily for him, I was already in possession of such a recipe, even if I’d been referring to it as “Fettucine Alfredo with Red Pepper”. Since marrying 12 years ago, I’ve tried several recipes of Fettucine Alfredo, but this is the one we settled on because it’s easy and delicious. I would say “foolproof”, but why tempt fate? It appeals to a broad audience, including children. However, it is sophisticated enough for grown-ups. As a side note, I also enjoy some of the Olive Garden copycat fettucine alfredos, but my husband much prefers this one.

          Anyway, we frequently make Fettucine Alfredo with Red Pepper for no-stress Sunday dinner. Also, we often pull this recipe out in “emergencies” such as impressing new dinner guests or providing a quick-to-make big dinner to feed visiting cousins who need to catch a military flight to Germany in an hour FULL (because food will not be available on the plane).

          I adapted this recipe from “Fettucine Derby” in Cooking with Mickey Volume II ( one of the Walt Disney World cookbooks).



Ingredients:

½ c. margarine

1 red bell pepper, cut into thin strips

1 small/medium onion (or ½ a large onion), cut into thin strips

1 clove garlic, minced

1 qt. Half-and-half cream

1 ½ c. grated Parmesan cheese

1 lb. Linguine noodles

½ tsp. salt

¼ tsp. black pepper



Directions:

1. Boil pasta al dente according to package instructions.

2. Mince garlic and slice onion and bell pepper.

3. In large frying pan, melt margarine over medium-high heat.

4. Sauté veggies until tender but not mushy.

5. Add cream and bring to a boil. Stir occasionally to prevent the sauce from scorching onto the bottom of the pan. Reduce heat and simmer for a couple minutes.

6. Turn off heat and add cooked linguine. Stir to coat pasta with sauce.

7. Add parmesan cheese, salt, and pepper. Stir thoroughly to evenly spread cheese throughout pasta.



8. Let stand about 10 minutes to allow sauce to thicken.

9. Dig in!



*Nutrition facts:

Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
½ c. margarine
560
32
0
0
0
½ large onion
30
0
1.5
1
1.5
1 large red bell pepper
51
0
3
2
1
Qt. ½-and-1/2 cream
1280
40
0
40
160
1 ½ c. grated Parmesan cheese
480
96
0
48
96
16 oz. linguine
1680
0
16
56
0
½ tsp. salt
0
50
0
0
0
Total: (~10 cups)
4081 kcal
218 %
20.5 g
147 g
258.5 %
1 cup:
408 kcal
22 %
2 g
15 g
26 %



*Calculated from food packaging and the following website: http://nutritiondata.self.com/facts/

 I used “Imperial” brand margarine, “Great Value” (Walmart) brand half-and-half cream, grated Parmesan cheese, and linguine, and “Morton” brand salt.

Shared at:
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Tasty Tuesday

1 comment:

  1. Looks yummy! I love that you got it from a Disney World cookbook. My kind of lady! Vicky from www.messforless.net

    ReplyDelete