Fresh Fettuccine Alfredo Skillet
with Crisp Balsamic-Dressed Salad
Cooking time
10 minutes
Servings
2/4
Calories
640 /serving
Oodles of noodles of pleasure from one pot. Putting fresh fettuccine in a creamy sauce garnished with Grana Padano and parsley, this classic quickie is perfect for the holiday daze. A winter salad, sweetened with apple, is the sidekick you want and need.
We will send you:
- 150g Hearty Salad mix (cabbage, broccoli, kale, Brussels sprouts)
- 15ml Minced garlic
- 14g Parsley
- 57g Diced apples
- 30ml Vegetable demi-glace
- 225g Fresh fettuccine
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 25g Grana Padano (contains rennet)
- 200ml Milk
Contains: Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Large high-sided pan
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
24 g
Saturated Fat
5 g
Sodium
710 mg
Total Carb
85 g
Sugars
14 g
Protein
24 g
Fibre
6 g
Preparation
Make the sauce
- In a large, high-sided pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the milk, demi-glace and 1 cup water (double for 4 portions); bring to a boil.
Boil & combine the pasta
- To the pan, add the pasta and boil, stirring constantly, 3 to 4 min., until al dente (5 to 6 min. for a softer texture, adding ¼ cup water) .
- Off the heat, add ½ the cheese and S&P; stir well.
Make the salad
- Meanwhile, in a medium bowl, combine the salad mix, apples, vinaigrette and S&P.
Finish & serve
- Chop the parsley leaves and stems.
- Divide the pasta between your bowls.
- Garnish with the parsley and remaining cheese.
- Serve the salad on the side. Bon appétit!
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