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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Fettuccine with Garlic Basil Cream Sauce Recipe

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This recipe for Fettuccine with Garlic Basil Cream Sauce is from Abhe & Svoboda, Inc. , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil
4 large cloves garlic (½ oz) peeled & crushed
½ cup chopped fresh basil
1 8 oz reduced fat sour cream
½ cup grated parmesan cheese
½ teaspoon salt
¼ teaspoon pepper
1 lb uncooked fettuccine
Directions:
Directions:
Heat oil in small skillet over low heat. Add garlic, cook until golden, turning cloves over as they color, 6 minutes. Add basil and cook 10 seconds.

Transfer to food processor (I use a blender). Add sour cream, salt, parmesan, pepper. Run until creamy, pour into serving bowl. (I put in a double pot? I don't know what they are called, but it prevents it from burning)

Meanwhile, cook fettuccine. I spoon onto fettucine on the plate but the recipe says to mix it all together, but it gets kind of dry.

Variation:using some dry basil if you don't have fresh, only you will have to season to taste, add broccoli, etc. use ½ spinach noodles (green ones), add anything you would think would be good or you have in the fridge.
Personal Notes:
Personal Notes:
P.S. Add the veggies after you use the blender/food processor. I made the mistake of putting them into the blender once and it does not look that appetizing . . .

 

 

 

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