Fettuccine Verde

08 Oct
  • 12 ounces fettuccine (8oz)
  • 6 tablespoons butter
  • 1 cup green onion sliced
  • 4 cloves garlic minced
  • 1/2 pint whipping cream
  • 1 1/2 cups Parmesan cheese grated
  • 1/8 teaspoon nutmeg

Optional: You may grill and slice 3 chicken breasts to place on top with steamed broccoli, to create a full balanced meal.

Following package directions, cook dried noodles in a large kettle of boiling salted water until al dente; then drain.

While noodles are cooking, melt butter in a wide frying pan over medium-high heat. Add green onions and garlic and cook, stirring, for 2 minutes. Add cream and boil rapidly until slightly thickened and large shiny bubbles form.

Add hot, drained noodles to pan and toss gently. Add 1/2 cup of the cheese and toss until noodles are evenly coated. Add another 1/2 cup of the cheese and salt and pepper to taste; toss again. Sprinkle remaining cheese on top with the nutmeg just before serving.




Posted by on October 8, 2010 in Pasta, Recipes, Side Dishes


2 responses to “Fettuccine Verde

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