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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1745 Calories from Fat 264

% Daily Value*

Total Fat 29 g45%

Saturated Fat 13.8 g68.8%

Trans Fat 0 g

Cholesterol 65.7 mg21.9%

Sodium 748.4 mg31.2%

Total Carbohydrates 293 g97.6%

Dietary Fiber 16.1 g64.2%

Sugars 29.4 g

Protein 66 g132%

Vitamin A 67.5% Vitamin C 94%

Calcium 66% Iron 52.1%

*Based on a 2000 Calorie diet

Creamy Herbed Fettuccine Recipe