|Freshly grated parmesan cheese|
|to taste||to taste||Salt|
|to taste||to taste||Pepper|
Per serving: Calories, 500; Protein, 17 g; Fat, 32 g (56% cal.); Cholesterol, 195 mg; Carbohydrates, 35 g; Fiber, 1 g; Sodium, 430 mg.
Fresh, lightly cooked vegetables can be added to fettuccine to make a great variety of dishes. In the basic recipe, use about half the quantity of cream. Select 4–6 fresh vegetables, cut them into appropriately small sizes and shapes, cook them al dente, and add them to the pasta when it is being tossed in the cream. The following are examples of appropriate vegetables:
Tiny green beans
Red or green bell pepper
Small quantities of finely diced ham, prosciutto, or bacon can also be added as a flavor accent.
Prepare like Fettuccine with Vegetables I, but omit all butter and cream. Instead, toss the freshly cooked fettuccine and cooked vegetables with olive oil. Add parmesan cheese as desired.
Serve the freshly cooked fettuccine with Bolognese Sauce instead of the cream sauce.
Use half the quantity of cream and cheese in the basic recipe. Prepare like Fettuccine with Vegetables I, adding only 1–3 types of vegetables. At the same time, add the desired quantity of cooked seafood, such as shrimp, scallops, crab, or lobster. For a fuller flavor, reduce a small amount of fish stock and white wine with the cream in the first step.
Prepare as in the basic recipe, except use light cream instead of heavy cream in the first step. Omit the second quantity of heavy cream, and instead add
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