BreezyCooking
Banned
Living in the semi-boondocks as I do, I purchase frequently online from different food companies, & yesterday I received e-mails from several Italian-oriented ones informing me that yesterday (Tuesday) was "National Fettucine Alfredo Day" - LOL!!!
That said, had all the ingredients on hand to toss together one of our favorite recipes, my very own "Breezy Pseudo Fettucini Alfredo". Not only is it so quick & easy that a child or a chimp could make it, it has a richness & tanginess that we actually prefer to traditional "Alfredo" recipes. A green salad & some crusty bread are all you need to accompany this, & any leftovers make a decent microwave lunch the next day.
Enjoy!
BREEZY PSEUDO FETTUCINE ALFREDO
Serves 2, but recipe is easily doubled.
½ stick of unsalted butter
Approx. 1-1/2 to 2 cups plain yogurt – regular or low-fat (NOT fat-free - it will curdle)
Approx. ½ -3/4 cups regular sour cream (NOT fat-free – it will curdle)
1-2 cups (or handfuls) grated/shredded parmesan + extra for topping (pre-shredded bagged is fine)
Approx. half a pound fettucini – regular, spinach, or a ½ & ½ mix
Freshly ground black pepper for serving
Cook pasta to al dente stage according to package directions & drain.
In the same pot the pasta was cooked in, melt the butter & add the yogurt, sour cream, & grated cheese. Stir gently over medium heat until cheese starts to melt & mixture is just heated through (do not boil). Add drained pasta back to pot & combine gently until pasta is heated through. Serve sprinkled with extra grated cheese & freshly ground black pepper to taste.
That said, had all the ingredients on hand to toss together one of our favorite recipes, my very own "Breezy Pseudo Fettucini Alfredo". Not only is it so quick & easy that a child or a chimp could make it, it has a richness & tanginess that we actually prefer to traditional "Alfredo" recipes. A green salad & some crusty bread are all you need to accompany this, & any leftovers make a decent microwave lunch the next day.
Enjoy!
BREEZY PSEUDO FETTUCINE ALFREDO
Serves 2, but recipe is easily doubled.
½ stick of unsalted butter
Approx. 1-1/2 to 2 cups plain yogurt – regular or low-fat (NOT fat-free - it will curdle)
Approx. ½ -3/4 cups regular sour cream (NOT fat-free – it will curdle)
1-2 cups (or handfuls) grated/shredded parmesan + extra for topping (pre-shredded bagged is fine)
Approx. half a pound fettucini – regular, spinach, or a ½ & ½ mix
Freshly ground black pepper for serving
Cook pasta to al dente stage according to package directions & drain.
In the same pot the pasta was cooked in, melt the butter & add the yogurt, sour cream, & grated cheese. Stir gently over medium heat until cheese starts to melt & mixture is just heated through (do not boil). Add drained pasta back to pot & combine gently until pasta is heated through. Serve sprinkled with extra grated cheese & freshly ground black pepper to taste.
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