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Fettuccine with Fruit

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"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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25 m servings 559 cals
Original recipe yields 8 servings

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  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; 30.3 g fat; 65.5 g carbohydrates; 10.8 g protein; 100 mg cholesterol; 130 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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