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 read the history of `recipes` far back into history, in fact as far back into history as the early Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these early recipes were just basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are a few clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As we move into The time of the romans around 25BC a roman called Apicius wrote a few documents showing how to cook the recipes enjoyed by the Romans. In his publication, he tells us how the roman meals were split into starters, entrees and desserts, a style of dining still practiced today. Additionally, he informs us how the chefs of Roman times used many herbs and spices, including a few that will be familiar to modern chefs such as bay, fennel and parsley. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, such as basil and rosemary. These new spices and herbs was responsible for an outbreak in recipe books, many of which are kept safe in academic collections. During the next few centuries, the powerful and wealthy strove to serve up the best banquets, and because of this cooks and their collection of recipes increased in prestige. Even so, it was during the 1800s that cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the advent of the 20th century, cook books were greatly in demand due to higher levels of literacy, more free time and a general increase in wealth. |
We hope you enjoy this Alfredo Sauce Over Fettuccine Ff recipe.
