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Creamy Herbed Fettuccine

Microwaverina's picture
  Fettuccine 12 Ounce
  Onion 1 , finely chopped
  Butter/Margarine 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Minced fresh parsley 1 Cup (16 tbs)
  Minced fresh basil 1⁄4 Cup (4 tbs)
  Grated nutmeg 1⁄8 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Skim milk 3⁄4 Cup (12 tbs)
  Chicken stock 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Grated parmesan cheese 2 Tablespoon

Cook the fettuccine in a large pot of boiling water until just tender, about 10 minutes.
Drain, transfer to a large bowl, and keep warm.
Meanwhile, in a 1 1/2-quart casserole, combine the onions and margarine or butter.
Microwave on high for 1 minute, or until the fat is melted.
Stir in the garlic.
Microwave on high for 2 to 3 minutes, or until the onions are tender.
Add the parsley, basil, nutmeg, and pepper.
Microwave on high for 2 minutes, or until the parsley is wilted.
In a 1-quart saucepan, mix the milk, stock, and cornstarch until smooth.
Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
Add to the casserole.
Stir in the Parmesan.
Pour over the fettuccine and toss well to combine.

Recipe Summary

Side Dish

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