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Linguine Alfredo Recipe

Use up leftover noodles by tossing them with this wonderful creamy garlic sauce from Loretta Ruda of Kennesaw, Georgia. "This is my version of several recipes I've tried through the years," she notes. "It is so simple to make." Tip: "Top this dish with broiled shrimp or scallops," she suggests.

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Linguine Alfredo Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

10 10 20

Ingredients

1/4 teaspoon minced garlic
2 tablespoons butter
1/2 cup half-and-half cream
1-1/2 teaspoons minced fresh parsley, divided
1 teaspoon cornstarch
1 teaspoon cold water
1/4 cup grated Parmesan cheese
2 cups cooked linguine
Salt and pepper to taste

Directions

In a large saucepan, saute garlic in butter. Stir in the cream and 1 teaspoon parsley. Combine cornstarch and water until smooth; stir into cream mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in Parmesan cheese until melted. Toss with linguine; sprinkle with salt, pepper and remaining parsley. Yield: 2 servings.

Nutritional Facts 1 serving (1 cup) equals 429 calories, 21 g fat (13 g saturated fat), 69 mg cholesterol, 334 mg sodium, 43 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Linguine Alfredo in Quick Cooking May/June 2005, p54

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Linguine Alfredo

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Reviewed on Dec. 05, 2011 by katlaydee3

This was delicious. My niece said it tasted just like Olive Garden.

Reviewed on Dec. 28, 2008 by pjh139crosskeys

This tasted fantastic. I double the amounts and used it as a base for clams on top of linguine. I cooked the clams in a special lemon/pepper Phillips marinade then added to the top of the Alfredo sauce. Fantastic blend of flavors.