12 oz fettucine, uncooked, ff or 16 ozs fr
1 dry white wine
3 large garlic cloves, minced
1/4 cup red bell pepper, fine chop
1/4 cup green onions, slice
1/4 cup parsley, fresh, chop, or- 1 tb dry
1 tbsp flour
12 oz evaporated skim milk
1/2 tsp basil leaves
1/4 tsp oregano leaves
1/4 cup nutritional yeast, parmesan
Directions
Recipe by: Fast and Healthy, Sep/Oct 1994 Cook fettuccine to desired
doneness as directed on the package. Drain; keep warm. Meanwhile,
saute garlic in wine ; cook for 1 minute. Add bell pepper, onions,
parsley and flour; cook and stir for 1 minute. Gradually stir in milk
until blended. Bring to a boil, stirring constantly. Cook for 3 to 5
minutes, or until sauce boils and thickens, stirring frequently.
Remove from heat; stir in basil and oregano. Add cooked fettuccini;
toss gently to coat. Sprinkle with nutritional yeast.
Nutrition Analysis: 310 calories, 15g protein, 50g carbohydrate, 2g
dietary fiber, 0g fat, 59mg cholesterol, 180mg sodium. Dietary
Exchanges: 3 1/2 Starch, 1 Fat.
Servings: 6 servings
Alfredo Sauce Over Fettuccine Ff Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Sauce
The History of Recipes
We are able to follow the history of meal recipes way back into antiquity, in fact as far back into history as the early Egyptians, and possibly even further than that. Having said that, generally, these early records were just basic hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe found, according to experts are a few stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. During Roman times 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by the Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. This early Roman chef tells us how the early Romans used a good variety of spices and herbs, including a few you will know for example basil, mint and dill. Closer to modern times, we find a couple of books which appeared in the 14th Century - a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these are nothing to do with the curry that is popular today, but instead descriptions of the types of food on the menues of the rich and powerful of that time. In the fifteenth century, people returning from the crusades brought back many new foods and herbs from the Middle-East, such as coriander, parsley, and rosemary. These new spices and herbs prompted a surge in publications on food, many of which are kept safe in private collections. By the arrival of the 1900s, cook books are starting to become popular mostly as a result of increased literacy, people having more free time and disposable income. Like it or not, the introduction of television gave us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Alfredo Sauce Over Fettuccine Ff recipe.
