fettuccine alfredo
By bea1085
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Ingredients
- 1 pound fettuccine
- 1 cup frozen peas, thawed
- 1 small sweet red pepper, cored, seeded and thinly sliced
- 1/2 cup
- fat-free half-and-half
- 1/3 cup
- heavy cream
- 2 tablespoons
- unsalted butter
- 1 teaspoon
- garlic powder
- 3/4 teaspoon
- salt
- 1/4 teaspoon
- black pepper
- see savingsOn Sale 4 tablespoons
- reduced-fat cream cheese
- see savingsOn Sale 3/4 cup
- grated Parmesan cheese
- 1/4 cup
- parsley, chopped
Details
Servings 6
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Cook fettuccine following package directions, about 10 minutes. Add peas and red pepper during last minute of cooking. Drain.
Step 2
Meanwhile, in a medium saucepan, combine half-andhalf, cream, butter, garlic powder, salt and black pepper. Bring to a simmer; gradually whisk in cream cheese and take off heat. Stir in 1/2 cup of the Parmesan.
Step 3
Place drained pasta mixture in a large bowl and toss with sauce. Sprinkle with remaining 1/4 cup Parmesan and the chopped parsley. Serve immediately.
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