Best Pink Fettuccine Alfredo Recipes

PINK FETTUCCINE ALFREDO

PINK FETTUCCINE ALFREDO image

Yield 4-6 people

Number Of Ingredients 8

Ingredients

5 Tbs. unsalted butter
2 garlic cloves, minced
2 Cups heavy cream
1 Cup drained, crushed tomato
2 cups broccoli,small flowerets
1/4 lb. Proscuitto-julienne cut- (I get 1/3 lb)
1 lb. fettuccine
1/2 cup grated parmesan or pecorino cheese

Steps:

In large skillet, melt butter until it foam subsides, saute garlic and broccoli. Stir for 2-5 min. transfer to plate keep warm. Add cream to skillet, simmer stirring for 3-5 min or until thickened slightly. Stir in tomatoes,proscuitto,broccoli mixture. Cook sauce 2-5 min. Add salt and pepper to taste. While sauce is cooking, cook fettuccine, drain. In bowl toss fettuccine with 1/3rd of the sauce until well coated. Spoon remaining sauce over noodles. Sprinkle cheese on top.

PINK FETTUCCINE ALFREDO

Pink Fettuccine Alfredo image

Don't be put off by the name. The 'pink' is the colour the cream sauce takes on with the addition of the tomatoes. It's delicious (and pink).

Provided by evelynathens

Categories One Dish Meal

Time 25m

Yield 5-6 serving(s)

Number Of Ingredients 9

Ingredients

5 tablespoons butter
2 garlic cloves, crushed
2 cups broccoli florets
2 cups cream
1 cup drained canned crushed tomatoes, in little pieces of pureed
5 ounces prosciutto, cut into julienne strips
1 lb fettuccine pasta
1/2 cup grated pecorino cheese (or more)
fresh parsley

Steps:

Heat butter over moderately-high heat until foam subsides.
Saute garlic and broccoli, stirring, for 2 minutes.
Remove with slotted spoon and transfer to a plate.
Add cream to skillet and simmer, stirring, for 3-5 minutes, or until thickened slightly.
Stir in tomatoes, prosciutto and broccoli and cook, stirring, for 2 minutes; season to taste (I now puree the tomatoes before using as one of my kids does not like tomato 'pieces' in his food).
Cook fettucine until al dente.
In a large bowl, toss fettucine with 1/3 of the sauce until coated well.
Transfer to serving plates and spoon remaining sauce and vegetables over.
Sprinkle with cheese and garnish with parsley.

Nutrition Facts : Calories 574.1, Fat 32.3, SaturatedFat 19.2, Cholesterol 160.2, Sodium 265, Carbohydrate 58.4, Fiber 0.8, Sugar 2.1, Protein 14.3

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