Fettuccini del Palio Recipe
Fettuccini in an alfredo sauce with sun dried tomatoes and broccolini
Ingredients
- 5 Oz. Fettuccini Pasta
- 2 Tbs. Sun-dried Tomato
- 4 Fl. Oz. Alfredo Sauce
- 2 Oz. Broccolini
- 1 Oz. Parmesan Cheese
- 1 Tbs. Butter
- Salt (To Taste)
- White Pepper (To Taste)
Instructions
- Bring a pot of water to boil (salted).
- Add fettuccini. Cook until al dente (2 minutes).
- Remove from water and cool in refrigerator.
- In the same pot of water, cook Broccolini until bright green. Drain and cool in refrigerator.
- Cut Broccolini into 1" long pieces and set aside.
- Cut sun-dried tomatoes into thin slivers (like matchsticks) and set aside.
- Toss the vegetables in a saute pan with the cream sauce and heat.
- Add the fettuccini and the Parmesan cheese.
- Adjust the seasoning with salt and white pepper.