Fettuccine with Fruit

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.

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
8 servings


  • 1 (16 ounce) box fettuccine

  • 1 pint heavy whipping cream

  • ¼ cup butter

  • 6 tablespoons grated Parmesan cheese

  • 2 (16 ounce) cans sliced peaches in heavy syrup, drained


  1. 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.

  2. 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.

  3. 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
30g Fat
66g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 559
% Daily Value *
Total Fat 30g 39%
Saturated Fat 18g 92%
Cholesterol 100mg 33%
Sodium 130mg 6%
Total Carbohydrate 66g 24%
Dietary Fiber 3g 12%
Total Sugars 23g
Protein 11g
Vitamin C 4mg 18%
Calcium 97mg 7%
Iron 2mg 11%
Potassium 260mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.