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Roasted Garlic Fettuccine Alfredo Recipe

This rich side of fettuccine with spinach in a garlic-wine sauce will dress up any simple entree.—Andrea Larson, Puyallup, Washington

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Roasted Garlic Fettuccine Alfredo Recipe

Prep: 1 hour + cooling Cook: 15 min.

Yield: 8 Servings

60 15 75

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

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.
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.
Drain fettuccine; place in a large bowl. Add cream sauce and garlic; toss to coat. Sprinkle with Parmesan cheese. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 418 calories, 27 g fat (14 g saturated fat), 74 mg cholesterol, 312 mg sodium, 34 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Roasted Garlic Fettuccine Alfredo in The Taste of Home Cookbook , p56

Lumpy Alfredo Sauce?

For smooth Alfredo sauce, prepare it just before serving. Add the grated cheese slowly over low heat just until melted. Immediately remove from the heat.