This week, I  Heart Cooking Clubs, IHCC is having potluck so we can choose any of Nigella’s recipes.   Since, I have a yearning for pasta, I went seeking an easy lunch recipe that had flavor and this fits the bill.  Unfortunately, I had neither parsley or thyme, in the house, but I got around that with dried ingredients. 

I am also sending this to another of my favorite places, Presto Pasta Nights, PNN being hosted by Reeni of Cinnamon and Spice and Everything Nice (perfect name for Reeni).    Thanks to Reeni and our leader, Ruth who originated the idea of Presto Pasta Nights and kept it going, successfully, all this time.

Fettucini with Lemon, Mushrooms and Garlic                                                                                                                                                                                                                                                                                                                        

Ingredients

• 4 ounces thin sliced mushrooms
• 1 tablespoon  extra-virgin olive oil
• 1  teaspoons  salt
• 1 tablespoons garlic powder
• 1 lemon, zested and juice
• 1/2  pound fettucine -  gluten-free
• 1 T dried parsley
• 2 to 3 tablespoons freshly grated Parmesan, or to taste
•  ground black pepper , to taste

Method:

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest.

Cook the pasta according to the package instructions and drain loosely retaining some water.

Quickly put the pasta into the bowl with the mushroom mixture.

Toss everything together well, and then add the parsley, cheese and pepper before tossing again.

Eat with joy in your heart. (Nigella has a way with words.)

Bahan:

• 250 gr fettucini, rebus dengan 1-2 sdm minyak dalam air mendidih (2,5 liter) selama 15 menit, tiriskan. Masukkan 1-2 sdm minyak ke dalam fettucini yang sudah ditiriskan, aduk rata agar tidak lengket.
• 2 sdm margarine
• 2 sdm tepung terigu
• 500 ml susu cair
• 1/2 sdt garam
• 1/4 sdt merica bubuk
• 1/2 buah bawang bombay, iris tipis memanjang (seperti korek api)
• 6 lembar daging sapi asap, potong 1cm memanjang

Cara membuat:

• Panaskan margarine dalam wajan besar. Masukkan tepung terigu, aduk hingga rata. Sambil terus diaduk, masukkan susu cair sedikit demi sedikit. Aduk terus hingga mengental. Masukkan garam dan merica, aduk rata.
• Masukkan fettucini, bawang bombay dan daging asap, aduk hingga semua tercampur rata.
• Siap disajikan hangat. Hmm, sluurpp.. yuuummyyy! :9

Pesan: Bawang bombay emang sengaja gak gue tumis duluan, biar masih ada sensasi kriuk-kriuknya )

Each month, seven of us ladies get together at each others homes for an evening of food, wine, and laughs.  We talk about everything under the sun, so much so, that we stopped discussing the book a looonnnng time ago.

At the end of the evening, we always assign a book for next month, and for the most part, everyone reads it, we just never get around to talking about it the following month!  We’ve toyed

with the idea of changing the name of our “Book Group” to “Food Group,” as food seems to be the focus of our get-togethers — but I like the name, “no book, Book Group”

Last night was my turn to host and I made my creamy Pasta Primavera.  It resembles a Fettuccine Alfredo, but it’s loaded with lots of veggies!  It’s one of my favorites and a great “one dish” dinner to serve for a crowd.  I made the sauce in advance and just cooked up the fettuccine before serving — that way, I didn’t have to miss any of the evening’s gossip!

Creamy Pasta Primavera Alfredo

1 box frozen artichoke hearts
2 carrots, julienned
2 zucchini squash, julienned
2 yellow squash, julienned
1 bunch asparagus, halved (bottoms discarded)
1 pound brown mushrooms, sliced
2 cups frozen peas
1/4 cup Extra Virgin Olive oil
1/2 stick butter
1 pint heavy cream
1/4 cup grated parmesan cheese
1/2 cup Italian parsley, chopped
Kosher salt and pepper to taste

1 pound Imported Italian Fettuccine

Prepare the veggies in advance.  When you julienne the zucchini and yellow squash, its best to cut away the middle of the squash (where the seeds are) — they can get a little “watery” if you include them (see pics)

Heat a large, deep skillet and add the Olive oil.  Start sauteing the artichoke hearts, then add the asparagus tips and carrots.  Then add the zucchini and yellow squash.  Continue to cook until all are crisp — about 8 minutes.  Add the butter, parmesan cheese and cream and simmer (on low) all the veggies together for another 8 minutes.  Salt and pepper to taste.  Add the mushrooms and peas and cook for another 2-3 minutes.  You will probably have to adjust the cream sauce, depending on how high you have your stove, etc.  Add some cream to thin it if necessary.

Bring a large stockpot full of heavily salted water, to a rapid boil.  Add the fettuccine noodles and cook, stirring very frequently (fettuccine has a tendency to stick together if not stirred)  Cook until “al dente”  (follow the cooking directions on the package)  Drain well, emptying the pot of water.  Return the pasta to the stockpot and add a couple ladles full of the sauce and the chopped parsley and mix together until the fettuccine is completely coated.  Serve in a deep dish or pasta bowl and cover with more sauce.  Cheers!

• Our popular new baked potato special with your choice of toppings – for just $5
• Chicken curry fettuccine
• Quiche with broccoli, mushrooms, red pepper and cheddar cheese
• Turkey sandwich with horseradish cheddar
• Spinach Salad
• Soups:  15 bean and cream of spinach

This recipe is being submitted to Presto Pasta Nights.  Our hostess, this week, is Abby of Eat the Right Stuff.  Thanks Abby for making this week come to fruition.

Last night, I had such an urge for comfort food, it was ridiculous.  I have learned not to ignore these feelings.  They do not come often and satisfying them, seems to then, put me on a normal course, again.

I am not a complete fool either and I knew that I could make this somewhat healthier with little effort.  I used low fat or no fat cheeses and I cut the amounts called for, in the recipe.  I also used olive oil instead of butter and it worked well.

This is my scaled down recipe. 

3/4 pound of Gluten Free fettucine – I used Tinkyada

1 tablespoon olive oil opposed to 1/2 cup butter

3 ounces whipped  reduced fat cream cheese opposed to 1 8 ounce  package cream cheese

2 tablespoons onion powder

1 cup one percent milk opposed two cups whole milk

3 ounces Parmesan cheese opposed to 6 ounces

1/8 teaspoon black pepper

Prepare pasta as directed on package.  Rinse well.

Combine cream cheese and oil in small sized pot.

Add onion powder and whisk together.

Add milk, a little bit at a time, working to make the mixture smooth.

Add Parmesan cheese and black pepper. 

Stir until incorporated.

Remove heat when sauce has thickened slightly.

Combine with fettucine.  I served individual plates, pouring sauce over pasta.  In that way, my husband got less and I got more which are our preferences.

190709…

HOREEE….sidang TA dah kelaaaar…

langsung makan2 di pihut..dikasi tempat duduk di meja kecil yg buat berdua..tapi diisi makanan porsi buat ber4

kita pesennya : pizza cheese deluxe (medium),  fettucini beef (large), lasagna, sama bite sauge potatto

minumnya lime squash sama melon float + aqua 2

ini diaaaaaaa gambarnyaaaaa :

pizza cheese deluxe :

maknyosssss deh…keju keju keju…like this  ~

lasagna :

kata SAPI : menurut gw sih enak2 aja…tapi lumayan enek juga kalo disuruh ngabisin semua klo rame2…ini lumayan juga buat pembuka sebelum makan pizza

kata NC : terlalu enek , agak asem

fettucini beef (large) :

bite sauge potatto :

kentangnya enak dalemnya empuk..luarnya garing…sosisnya juga enak..dikasih saus BBQ gtu

abis makan lasagna & fetuccini..trus makan pizza + sosis + kentang….pas baru sampe pihut rasanya laper bgt gara2 blom makan dr pagi..pas mau pulang rasanya sampe eneeeek bgt..si NC sampe buka kancing celana..hahahahaa )

*ini hanya pendapat menurut kasat mata dan kasat perut kita sebagai anak cute

Today was a lazy, lazy day. Right now I am actually watching Giuliana & Bill on E! haha so bad. This morning started off with yogurt and honey:

I love my yogurt!

My day has been so anxious as I am waiting for my new roommates to move in (their parents and everything will be here) so I cleaned a lot this morning and also ate two Morningstar Chik’n nuggets (not pictured). But, I just had the most amazing frugal meal that I had to spill the beans about:

These photos were taken with my Sidekick! So glad to have the opportunity to be campus ambassador for them this Fall semester. Right now one of my goals is to get 350 fans on their facebook page so click and become a fan if you want to help me out ! Any who, the pasta was such a delightful and such a clean tasting plate. I used the last of my pasta (fettucini noodles), a couple dashes of cinnamon, ground black pepper and toasted sesame dressing/marinade. So fresh and so clean clean! I will definitely do this again, when I get my hands on some more pasta. Quick question: what is your favorite way to eat pasta? What are your favorite toppings?

Out for the Fetti

Dillon and Dave Got Oodles of Noodles

This cost about $1.50 and took 10 minutes total. Arrivederce, Bitches!

*Trader Joe’s “Mushroom Fettucini”

*Sauteed Garlic, Onion, and Portabello Mushrooms

*Asparagus Tips

* Fresh Tomato, Fresh Basil, Red Chili Flake

Ingredients: fettucini, button mushrooms, spinach, Grana Padano (cheese), garlic, green chili, butter, olive oil, white wine, lemon juice, parsley, salt, black pepper.

This was a quickly-improvised meal aimed at getting rid of some mushrooms and leaf spinach in my fridge. The flavors and textures weren’t exactly refined, but I devoured it in about 5 minutes anyway because it just felt so carby and nutritious going down.

While the pasta was boiling, I thinly sliced the mushrooms and a large clove of garlic. I also cleaned up the last of the spinach and roughly tore it into large pieces. At this point I realized that it wasn’t going to be a sufficient quantity, so I defrosted 3 “pucks” of frozen spinach to go along with it. I would rather have had all fresh spinach for this particular entrée, but I do like using the frozen kind in addition to fresh spinach when I’m making dishes that involve blender-ed spinach (eg. creamed, palak paneer, etc.) The fresh stuff has great flavor, but it’s relatively expensive, and its texture feels a little “slippery” to me when puréed.

A trick I learned for brightening up spinach is to incorporate a little minced green chili. The flavor isn’t distinguishable; rather, the spinach just tastes more spinachy.

So, I added a half a green chili to some olive oil, along with the garlic. A minute later, I added the sliced mushrooms and leaf spinach, letting the mushrooms brown and the spinach wilt a bit. Then I added the frozen spinach, parsley, salt, pepper, a squeeze of lemon, and a shot of white wine. Finally, after the alcohol from the wine had cooked off, I added a pat of butter to the sauce, which has the effect of lightly emulsifying it (a form of thickening). Technically, the butter actually reverts to cream.

I tossed the fettucini in the sauce, then served it with grated Grana Padano. It tasted a bit too rich at first, so I squeezed a little more lemon on top, making it perfect.

John Matrix

Ingredients:

Cajun Shrimp Fettucini Alfredo recipe
bag of fettucini
1 bulb garlic (optional)
1/2 lb shrimp (optional)
1 cup heavy whipping cream
2 tbsp butter (+/- 1 tbsp)
1 cup fresh shredded parmesan cheese (not that grated bullshit)
Some olive oil
Some Creole/Cajun Seasoning (optional)
Basil (optional)

Step 1:

First, put some water into the pot and put it on high heat to boil. Add some salt if you want. While that’s happening, prepare your garlic. Take the whole bulb, break it apart and peel the outside off all the cloves. Here’s an easy way to peel the garlic…

First you cut the little hard piece off at the bottom.

Step 2:

But when you get to the bottom, don’t cut through the other side of the peel, just hold your knife there and peel the clove away to get you started.

Step 3:

Now you simply grab one of the loose edges and take the rest of that thing off.

Step 4:

Use the remaining time before your water boils to start heating up a pan of olive oil and to start your sauce. Just put the pan on medium heat and add some oil to cover the bottom. Put the smaller pot on medium-low heat and add the cup of cream and butter to it. Keep the cream sauce in mind and stir it every once in a while.

Step 5:

By now your water will be boiling…

Step 6:

So add the pasta and cover it up.

Step 7:

And when your oil is hot, add the garlic and don’t forget about the sauce back there (I highly recommend adding a little pepper to it).

Cook the garlic for a while (usually until the pasta is just about done, maybe 8 minutes). The garlic will brown a little bit.

Step 8:

Now the pasta should be about done (do a taste test if necessary). Drain the pasta.

Step 9:

Now put the cover back on it and throw your shrimp into the pan with the garlic. And add some cajun while you’re at it.

Step 10:

These little shrimp cook fast. 4 minutes is all it takes. Don’t overcook these or they’ll turn out chewy.

Step 11:

Well now that’s done, so add the pan contents to the pasta.

Step 12:

It’s time to finish up the sauce. Add your parmesan cheese while stirring the cream sauce, but leave just a little bit left over for garnish at the end.

Step 13:

Don’t worry if it doesn’t seem thick. Trust me, it will thicken as it cools. Now add the sauce to the pasta.

Step 14:

At this point, I add about 2 teaspoons full of cajun seasoning to the mix. You don’t have to add this much if you don’t want to. Actually, the cajun is completely optional. Add more or add less.

Add a little basil, stir it in, put it on a plate, and you’re done. It’ll serve between 3 – 4 people.

More from visualrecipes.com

One day, that seemed very much like any other, I was reading Cinnamon and Spice and Everything Nice and there Reenie was referring to something called a BSI. I read further and she began talking about blueberries being a secret ingredient. I was really lost. Was there a closed bloggers society that had secret passwords? Not at all.

Instead, I discovered this really great idea giving us all an opportunity to cook and/or bake with the same ingredient.

Now, I am excited to be the one to select the BSI for this week. As a new blogger, you have to understand, this is like an initiation, action under fire, learning more than one thinks, exists in Bloggerville.

I thank Lauren from Healthy-delicious.  She did a wonderful job collecting plum recipes that I want to try out.  They look delicious.  She has been ultra gracious to me, helping fill in the  blanks, in my knowledge, as a newbie.  When do I have to stop using “newbie” as an excuse for ignorance?

Most important, get over to her blog, if you want  a real treat.  Every recipe is specially presented and they are great choices, for everyone. 

Back to the BSI. An ingredient came to mind, immediately and then another took its place….note I don’t make decisions easily.  Since I have been participating, there has been no vegetable. (I know, potato is a vegetable but not a green one.) It is time for one, in my humble opinion.

This vegetable has not popped up, very often, which is why I am selecting it. I make soups, salads, casseroles, and all kind of main dishes with it. So let me introduce to you our new BSI – broccoli.

I hope you enjoy your endeavors with broccoli and will bring back a bucketful  of wonderful recipes for us to share.  The deadline for the BSI recipes is Sunday July 26th at 8 P.M. 

Just post a broccoli recipe, link it back to this post, and leave a link to your post in the comments or email it to me at chayathecomfycook@yahoo.com.

  Pasta Shines with Green

This is my soup for Souper Sunday so I am not going to tell you anything about it.  I will tell you that it is good.  I cheated and had a little bit for lunch.

Previous BSI hosts:

Week 40:  Chaya’s Comfy Cook            broccoli

Week 39:ric Healthy Delicious – plums

If you’re ever driving out on the town with your friends for a night of some good clean fun, implement this rowdy technique to entertain your guests: Scream at pedestrians out the window.
Now, you’re probably thinking, I already do that, as every driver of a large crowd does. But there’s a twist. Don’t scream any insults, obscenities, vulgarities or improper grammar. Scream one word: Fettucini.

You’re not left with angry pedestrians who try to catch up with you and throw rocks at your car, but some puzzled travelers who can then interpret with their friends exactly why anyone would scream the word “Fettucini” at them. It will then spark intriguing conversation and lively debate within their group, strengthening their bond of camaraderie. You might even invoke mc:cs’ June 18th technique of Create Food Cravings, as your target may exclaim, ” I love fettucini. Let’s visit our local Italian eatery and partake”.

There are some rules, however , that you would be advised to follow for your own safety:

1. Do not Fetuccini anyone who is on a bike, heading in the same direction as you. It might be safer just to avoid bikers in general, as they can easily change direction and catch up with you if you are not on a main road where you can speed away hastily. It’s not worth it to Fettucini anyone who can do damage to you or your vehicle.

2. Do not Fettucini when you are very close to a red light for the same reason. You don’t know how people will take the Fettucini and they may come down with a case of “Sidewalk Savagery”, a little-known offshoot of Road Rage.

3. Do not Fettucini any shady-looking individuals. You know, those scary-faced mofos wearing long trench coats in the middle of summer who may or may not be packing heat and/or a violent mental instability. Always be safe, as I don’t desire your deaths in the name of Fettucini on my conscience.

*Co-developed by me and my sister Lisa
**Inspired by Kirstie Alley’s Jenny Craig commercials

mc:lp

Next week is the last day of our cooking class.  They’re going to be having two more 6 week sessions and we decided we’re having so much fun we’re going to be signing up for those also.

Today was Italian day.  Chef Michael, our instructor had his wife come in to teach this class.  She’s Italian and only makes her sauces from scratch. No Ragu or Prego for this woman.  The one thing we learned today that stands out is that different pastas have different functions.  Betcha didn’t know that did you.

Yes, each different type of pasta has a distinctive shape and size based on what type of dish it’s to be in, what it’s suppose to do and how it grabs the sauce.  Shells are good for trapping the sauce inside of it.  Same for penne pasta.  Spaghetti noodles are good for marinara sauce,  fettuccini are good for white sauces and the little bitty noodles that look like stars or rice are good for soups since they’d get lost in a thicker sauce.

I guess the one thing to take away from this, if a recipe calls for a certain type or shape pasta there’s a good reason for it.

Hey Pearl World… I know I’ve been incognito for a minute but trust me I’ve been throwing down!  (sometimes I’m too tired after a good meal to take pictures of my Designer Plate) and I know that’s really no excuse, so tonight, I couldn’t leave ya’all hanging.  Please forgive me! I hope you’ve missed me as much as I’ve missed you.

Grilled Salmon & Mediterranean Fettucini

Tonight’s dinner was fun and flavor filled.  I made an exotic Mediterranean flavored Grilled Salmon & Pasta that was almost as fun cooking as it was to eat it!  Fresh Vegetables and Salmon make up this simple dish… try it, your family and friends will think that you bought it at your local Bistro.   And the best part is that you can easily get this on the table in less than 30 minutes!

Don’t forget to check out my other delicious recipes!

Peace. Blessings,

AfricanBeauty

Now I’m not a pro masterchef like Caroline, but I can cook a thing or two. My specialty – fettucini carbonara.  My Italian friend taught me this recipe and it’s great… but I’ve added a few things here and there to suit my tastebuds! 

What you need: (serves 4)

1 onion, chopped

bacon rashers, sliced

10  mushrooms, sliced

400g fettucini

thickened cream

grated parmesan cheese 

4 eggs 

salt and pepper 
 

- Add fettucini to boiling water and cook until al dente. 

- While the fettucini is cooking, heat some oil in a saucepan then fry the onion,  bacon and mushrooms. 

- On the side, crack the eggs in a bowl and add parmesan cheese (to your liking) to the beated egg mixture.

This next part has to be done quickly so that the heat from the pasta will cook the egg but not so it’s scrambled.

- When pasta is ready, drain (do not run cold water through it) and add to the saucepan and mix.

- Add a little bit of cream, enough to make the mixture silky.

- Add the egg and parmesan mixture and quickly mix through the pasta and other ingredients. The egg should be mixed in evenly to become part of the creamy sauce. 

- Season with salt and pepper.
 

Ta-daaa! Quick and easy fettucini carbonara!

Simple is the spice of life. This dish is E.A.S.Y. to prepare, and looks pretty unassuming, but once you taste it, you will be coming back for more!

Serves 4 (Or one REALLY hungry vegan post-workout!)

Ingredients:

3 cups cooked pasta ( I used Rizopia Organic Brown Rice Fettucini)
2T Vegan cooking cream ( I used Belsoy Suisine for Cooking)
2T Almond milk, warmed (or any milk substitute)
1 c frozen corn kernels (or fresh if you have them on hand)
1 c frozen green peas
1 t onion powder
1 t garlic powder (depending on how garlicky you like your pasta)
pinch paprika

salt
oil

Cook pasta according to directions on package (add salt and oil to boiling water to keep noodles from sticking together).

While pasta is cooking, steam (or microwave, or thaw) vegetables and heat milk *slightly*.

Mix spices in bowl.

Drain pasta. Drizzle with Belsoy and toss. Sprinkle wit spices. Toss. Fold in vegetables, and stir in milk until moist. 

Serve warm and enjoy. May be topped with grated vegan cheese (Sheese), or vegan parmasan (Vegan Rice Brand), nutritional yeast, or breadcrumbs. Goes great with garlic bread! (recipe to come).

Tasty as cold leftovers! Just toss with 1-2 T of water to make creamy and enjoy!

Nutritional Information:

Calories  236 - 16%Calories From Fat  22

Bahan:
500 gr fettucini
250 gr daging burger, potong dadu 1 cm
200 gr jamur kancing, potong 4 bagian
1 sdm margarin

Saus putih:
1 bh bawang bombai, cincang halus
100 gr margarin
200 gr keju cheddar, parut
50 gr tepung terigu
400 ml susu cair
1/2 sdt lada bubuk
1/4 sdt pala bubuk
1 sdt garam
100 ml krim kental

Cara membuat:
1. Didihkan air, beri 1 sdm minyak zaitun/minyak goreng, masukkan fettucini. Masak sampai matang lebih kurang 15 menit. Angkat dan tiriskan.
2. Panaskan margarin, tumis daging burger dan jamur sampai matang. Angkat dan sisihkan.
3. Buat saus putih: panaskan margarin, tumis bawang bombai sampai harum dan layu. Masukkan tepung terigu, aduk cepat sampai menggumpal.
4. Tuang susu cair sedikit demi sedikit sambil diaduk sampai mengental dan licin. Masukkan lada, pala, dan garam, aduk rata.
5. Tambahkan tumisan daging dan jamur, keju cheddar, dan krim kental, aduk rata.
6. Sajikan fettucini dengan saus jamur.

Untuk 6 orang

I’ve been feeling a bit lazy lately and perhaps even lacking in creativity, but mostly in motivation. Yet I was craving a tasty and satisfying meal that would use up some of the vegetables I had left over in the fridge. I often use this simple rule when I’m in the mood for alfredo sauce but not in the mood for looking at a recipe: Simmer some half and half with butter or oil and add the cheese last to thicken the sauce.

You’ll need:

2 tsp minced garlic

1 tbsp olive oil

sliced button mushrooms (about 1 cup)

a handful of baby spinach

dash of onion powder

1/4-1/2 can of naturally smoked kipper snacks or other smoked fish canned in oil (adds flavor but is not required)

3/4 cup half and half or whole milk

1/2 cup grated parmesan or romano cheese (peferably a mixture plus some extra parm)

plenty of cracked black pepper

2 pinches of salt

1/2 box of fettucini fini or other pasta

Here we go:

Get a pot of water boiling for the pasta. Heat oil and garlic over medium heat in a frying pan. Sprinkle some onion powder and add mushrooms. Cook until mushrooms are brown and tender. If there is water in the bottom of the pan, simmer until water cooks off. Add smoked fish and saute for 1-2 minutes to release flavor and chop up fish into small bits. Add half and half, salt and pepper and heat until simmering. While sauce is heating to a simmer add pasta to boiling water and cook until aldente. Add spinach to cream sauce until wilted. You don’t want the cream sauce to reduce too much so I simmer for a maximum of 5 minutes. Once the spinach is wilted though you can add the cheese, stir briskly and you will notice the sauce has thickened. Pour over hot drained pasta. Serve with some fresh spinach leaves over top if you like and more parmesan cheese.

Serves 2.

I was never a proponent of store-bought pasta sauces. I always loved making my own sauces from scratch. But then, I graduated, got a real job and now I have no time. If you hate the preservative-y taste of all the big brands, here are a few ways to jazz up your pasta dinner, with the help of just a few additions!

PESTO: I like to cook my pasta in fat free butter instead of olive oil (since the pesto sauce already contains olive oil). After adding the sauce to my pasta (I usually prefer Orzo with pesto), I add fresh cream. At the very end, I add diced tomatoes because I don’t want them to get squishy.

ARRABIATA: Even though this sauce contains all the spices and flavorings, I like to add two cloves of garlic, fresh basil and finally mozzerella as a garnish. It goes great with Tortellini or Penne. If you want to go further, you could add green bell peppers and meat/fish of your choice.

VODKA: This sauce is usually already pretty great but I throw in a little crushed chilli flakes and baby spinach. Goes well with Bowtie.

ALFREDO: There is so much you can do with a cream sauce. You could add herbs, veggies, seafood, wine! I have a few variations. First, red bell peppers and fresh basil. Second,  mushrooms, thyme, rosemary, basil and a tiny bit of any good white wine. Third, capers and spinach. Shrimp and chicken go very well with Alfredo. Traditional pasta pairing is Fettucine, but I prefer Fussili and Penne.

TRADITIONAL TOMATO/MARINARA: This is probably the least of my favorites. I add lots of basil, garlic and either red wine or cream.

Happy experimenting!

Lunch was Fettucini Alfredo, and it came in one of those soup containers with the peel back lids that you add boiling water to.  I really really love this dish normally so I had some high hopes when I picked this one.  Well, nothing was really BAD about it… but nothing was really good either.  It was really bland, and not cheesy AT ALL.  It didn’t live up to my expectations, even for diet food.  I am so sad I didn’t like this!  Such is life.

Taste:     2/5
Consistency:     3/5
Appearance:     4/5
Filling-ness:     4/5

Total:     3.25/5

Tasty Fettucini Carbonara at Pancious, Pacific Place

Taken with Sony Ericsson K750i