Fettuccini Alfredo

Fettuccini Alfredo is my absolute favorite way to use fresh pasta. This is a 15 minute dish – most of time is heating the water to cook the pasta. Perfect for company – you can make it at the last minute. Even my picky grandson loves it.
This is my take on the “Joy of Cooking” recipe. No expensive cream cheese or additive laden cream soup. It’s so easy to make and tastes so good I couldn’t believe it! Serve it plain as a side dish or add what you have to make it a new main dish every time.
Fettuccini Alfredo

Serves 4
6 ounces Basic Egg Pasta (or 4 ounces dry fettuccini)
4 tablespoons Butter
½ cup Heavy Cream
2 ounces Parmesan Cheese -- freshly grated - divided
   pinch Nutmeg -- optional
1 tablespoon Lemon Juice -- optional

• Cook the noodles al dente; about 6 minutes from frozen, until tender and not rubbery.
• Melt butter in skillet over medium heat (do not brown).
• Drain the pasta (do not rinse) and add it to the skillet along with heavy cream and HALF the cheese. Toss over low heat until pasta is well coated. Add lemon juice and nutmeg if desired.
• Serve immediately, topped with remaining cheese.
Cost in April 2010: about $ 2.10 per recipe or 53¢ per serving without additions.
Per Serving: 414 Calories; 29g Fat (62.9% calories from fat); 12g Protein; 26g Carbohydrate; 1g Dietary Fiber; 162mg Cholesterol; 619mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 5 Fat.

Some suggestions for main dishes:

With Ham and Peas

5 Ounces Frozen Peas -- optional

8 Ounces Ham -- julienned, optional
If ham and peas are desired, defrost the peas in the colandar and pour the drained noodles over them; sauté the ham in the butter.

With Chicken, Mushrooms and Asparagus

6 Ounces cooked chicken, diced

6 Ounces asparagus, lightly cooked

Mushrooms, sauté in butter and maybe a little cognac

With Broccoli and Chicken Sausage

6 Ounces Frozen Broccoli -- cooked

2 Each Chicken and Apple Sausage Links – cooked and sliced