Fettuccine Verde

  • 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.

 

 

2 thoughts on “Fettuccine Verde

  1. Pingback: Week 20 Menu « SpiceOpolis

  2. Pingback: Week 22 Menu « SpiceOpolis

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>