Well my two week meal-planning test drive is about to end. We have tasted some new things, some time tested favorites… and one meal that ended with my husband graciously picking up pizza so I wouldn’t cook anything else (I guess at this point we are not Indian food lovers… our palate isn’t quite there). Here is something that we all enjoyed. Be warned though: this plate is rich! It is a lovely dinner meal, and the vegetables do give it some lightness but homemade Alfredo sauce is heavy (and delicious)! This recipe is for 4 people.
8oz uncooked fettuccine or linguine (we used spaghetti.. it is easier for Little W to slurp)
1 tablespoon olive oil
1 cup broccoli flowerets
1 cup cauliflowerets
2 medium carrots, thinly sliced (1 cup)
1 cup frozen peas, separated
1 small onion, chopped (1/4 cup)
Alfredo Sauce (recipe below)
Cook noodles as directed. Meanwhile, in a 12 inch skillet, heat oil over medium-high heat. Cook broccoli, cauliflower, carrots, peas, and onion in oil 6-8 minutes, stirring frequently, until vegetables are tender with a bit of bite to them. Remove from heat yet keep warm. Make Alfredo Sauce. Stir sauce into vegetable mixture. Drain noodles. Stir noodles into sauce and mixture, heat through. Sprinkle with cheese and serve.
1/2 cup butter
1/2 cup whipping (heavy) cream
3/4 cup grated Parmesan cheese
1/2 teaspoon salt ( w/ dash of pepper)
In a skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble; reduce heat to low. Simmer 6 minutes, stirring frequently, until slightly thickened; remove from heat. Stir in cheese, salt, and pepper.
These recipes are from the New Edition Betty Crocker Cookbook. Hope you enjoy!