Roasted Garlic Fettuccine Alfredo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This rich side of fettuccine with spinach in a garlic-wine sauce will dress up any simple entree.Andrea Larson, Puyallup, Washington Ingredients:
1 whole garlic bulb |
3 tablespoons olive oil, divided |
1 package (12 ounces) fettuccine |
1 shallot, chopped |
1 tablespoon butter |
1-1/2 cups heavy whipping cream |
3/4 cup white wine or chicken broth |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/3 cup shredded havarti cheese |
2 cups chopped fresh baby spinach |
1/2 cup shredded parmesan cheese |
Directions:
1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with 1 tablespoon oil. Wrap in heavy-duty foil. Bake at 400° for 40-45 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; set aside.
2. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shallot in butter and remaining oil until tender. Stir in the cream, wine, salt and pepper; cook for 4-5 minutes. Add Havarti cheese; cook for 2-4 minutes or until sauce is thickened, stirring occasionally. Stir in spinach.
3. Drain fettuccine; place in a large bowl. Add cream sauce and garlic; toss to coat. Sprinkle with Parmesan cheese. Yield: 8 servings.
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