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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Recipe Summary

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

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  • 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 22% DV; carbohydrates 65.5g 21% DV; fat 30.3g 47% DV; cholesterol 100.1mg 33% DV; sodium 130.4mg 5% DV. Full Nutrition