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My review
Fettuccine with Fruit
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lgorga
"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."
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Ingredients
25 m servings 559 calsOriginal recipe yields 8 servings
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- US
- Metric
Directions
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Prep
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Ready In
- 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.
- 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
Per Serving: 559 calories; 30.3 g fat; 65.5 g carbohydrates; 10.8 g protein; 100 mg cholesterol; 130 mg sodium. Full nutrition