Fettucini With Sun-Dried Tomatoes Recipe
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Fettucini With Sun-Dried Tomatoes
6 tbsp butter
1 1/3 cup whipping cream
4 cup tagliarini or egg noodles, hot, cooked, drained
1 cup parmesan cheese, shredded
salt and pepper, to taste
nutmeg, freshly grated
8 oz "bella" sun-dried tomatoes in oil
In a wide frying pan or chafing dish over high heat on a range, melt
butter until it is lightly browned. Add 1/2 cup of the cream and tomatoes
and boil rapidly until large shiny bubbles form; stir occasionally. (You
can make this part of the sauce earlier in the day, then reheat.) Reduce
heat to medium or place chafing dish over direct flame. Add noodles to the
sauce. Toss vigorously with 2 forks, and pour in the cheese and the
remaining cream, a little at a time--about three additions. The noodles
should be kept moist but not too liquid. Season with salt and pepper and
grate nutmeg generously over the noodles (or use about 1/8 teaspoon of the
ground spice.) Serve immediately.
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Per Serving (excluding unknown items): 517 Calories; 53g Fat (90.1%
calories from fat); 10g Protein; 3g Carbohydrate; 0g Dietary Fiber; 171mg
Cholesterol; 578mg Sodium. Exchanges: 1 Lean Meat; 0 Non-Fat Milk; 10
Fat.
NOTES : From a recipe leaflet that came with a jar of "Bella"
brand sun-dried tomatoes.
Nutr. Assoc. : 0 0 0 0 0 0 0
Contributor: "Bella" Sun Dried Tomatoes Recipe Card
Preparation Time: 0:00 |
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