Rating: Unrated
Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A refreshing twist on fettuccine. Any fruit can be used, but results seem best when sweet (canned) fruits are used, to add contrast of color and taste.

Gallery

Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted and oiled water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl.

    Advertisement
  • Pour cream into a skillet and bring to a boil; reduce heat to low. Add butter to cream and stir until butter is melted. Add Parmesan cheese to cream mixture and bring to a simmer until sauce is reduced and thickened, 5 to 10 minutes.

  • Mix peaches into sauce and cook until peaches are warmed, 2 to 3 minutes. Pour peach sauce over pasta and toss.

Nutrition Facts

559 calories; protein 10.8g; carbohydrates 65.5g; fat 30.3g; cholesterol 100.1mg; sodium 130.4mg. Full Nutrition
Advertisement