| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian5 |
4 |
servings |
INGREDIENTS
| 1/2 |
lb |
Fettuccine; dried |
| 8 |
oz |
Sonoma marinated dried tomatoes; (1 |
|
|
Jar) 1 1/2 cups |
|
|
Whipping cream 1 cup |
|
|
Parmesan cheese; (3 ounces) grated |
|
|
Fresh |
|
|
Salt and pepper; to taste |
| 3 |
tb |
Chives; chopped |
| 1/2 |
ts |
Nutmeg |
INSTRUCTIONS
1. Cook pasta in large pot of boiling salted water 5 to 8 minutes until
just tender; drain well.
2. Meanwhile, drain tomato marinating oil into large skillet; snip tomatoes
in half and reserve.
3. Add 1/2 cup of the cream to the skillet. Cook over high heat, stirring
constantly, about 3 minutes until slightly thickened.
4. Reduce heat to medium; add cooked pasta and mix gently.
5. Add 1/2 cup of the cheese, 1/2 cup of the remaining cream and the
reserved tomatoes. Lift and mix pasta gently. Repeat with remaining cheese
and cream; mix again.
6. Season with salt and pepper.
Transfer to warmed individual pasta bowls or large platter.
Sprinkle with chives and nutmeg. Serve immediately.
Per serving: 2 Calories (kcal); trace Total Fat; (45% calories from fat);
trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe by: Timber Crest Farms
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