Sun-Dried Tomato Alfredo Fettuccini
This sun-dried tomato alfredo fettuccini recipe is the perfect comfort food for a winter night. The rich and creamy sauce is infused with the sweetness of sun-dried tomatoes, while the fettuccini provides a hearty base. The dish is finished with a sprinkling of Parmesan cheese, adding a touch of depth and sophistication.
Ingredients
- 18 ounces fresh pasta
- 4 cloves garlic minced
- ¼ cup unsalted butter
- 1½ cups heavy cream
- 1 cup parmesan cheese grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup sun-dried tomatoes
- chives to garnish
Instructions
- Start by cooking the pasta according to the package instructions. I like to use fresh pasta for this recipe as it will cook more quickly than dried pasta.
- While the pasta is cooking, prepare the sauce. Start by sautéing the garlic for 1 minute in a large skillet over medium heat, then add the butter and heavy cream and simmer for 2-3 minutes.
- Next, add the parmesan cheese, salt, and pepper to the sauce and cook for 1-2 minutes, or until the cheese is melted, then stir in the sun-dried tomatoes.
- Once the pasta is cooked, drain it and add it to the skillet with the sauce. Toss to combine, then garnish with chives and serve immediately.
Nutrition
Calories: 618kcalCarbohydrates: 54gProtein: 17gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 164mgSodium: 562mgPotassium: 466mgFiber: 1gSugar: 2gVitamin A: 1473IUVitamin C: 15mgCalcium: 212mgIron: 3mg
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.
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