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 Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Sauce
The History of Recipes
Academics have found proof that recipes existed back into the distant past, certainly as far back as early Egypt, and possibly even further than that. Interesting though that is, these, old cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Later on, in Roman times 25BC a man called Apicius assembled a number of scripts describing recipes cooked by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, something that is very familiar to us today. Aspicius describes how the early Romans used a wide range of spices, including many that are still in use today like basil, rue and asafoetida. During the succeeding few hundred years, the powerful families of Wesstern Europe competed with each other to serve the most extravagent meals, and because of this cooks and their collection of recipes were much in demand. However, it wasn`t until the nineteenth century the formal cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. By the arrival of the 1900s, recipe publications were in high demand, mostly as a result of higher levels of literacy, more free time and having more disposable income. |
We hope you enjoy this Alfredo Sauce Over Fettuccine recipe.
