"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pasta with Alfredo Sauce Recipe

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This recipe for Pasta with Alfredo Sauce, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Smith - Johnston HS
Added: Monday, April 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 small clove Garlic, minced
Olive Oil
1 c Heavy Cream
1 c Parmesan Cheese, grated
2 c cooked pasta

Directions:
Directions:
Fill a large pot 1/2 full with water and place on a large burner on high. Add 1 tsp salt; cover and allow to come to a rolling boil. After boiling, add pasta, stir and turn the heat down to medium high. Stirring occasionally cook the pasta to al dente. Using a colander, strain the water from the pasta.
Using a chef's knife, mince the garlic clove. In a large saute' pan add about 1-2 tsp of olive oil. With the heat on medium low, allow the oil to heat up. Add the minced garlic, and saute' until fragrant. Slowly add the cream to the pan, continuously stirring. With the heat on medium, allow the cream to come to a simmer. Stir ocasionally and allow to simmer for 3-4 minutes. Add the pasta and toss to coat. Turning the heat off, add the grated cheese and toss to coat. The sauce will thicken as the cheese melts and incorporates into the dish.

Personal Notes:
Personal Notes:
This is the basic alfredo. I make this at the beginning of the pasta unit as a demo and allow the students to taste it. They then make it in lab with their own "flavors" added such as vegetables, bacon, mushrooms, parsley etc.

 

 

 

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