Publisher Photo
Publisher Photo
This recipe has been a family favorite for years. It's special enough for holiday celebrations but simple enough for weeknight meals.—Cheryl Ross, Grand Forks, British Columbia
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 package (8 ounces) fettuccine
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup butter, divided
  • 4 ounces cream cheese, cubed
  • 1/2 cup heavy whipping cream
  • 2 plum tomatoes, chopped
  • 3/4 cup frozen peas, thawed
  • 1 tablespoon minced fresh parsley
  • Salt and pepper to taste
  • Shredded Parmesan cheese

Directions

Cook fettuccine according to package directions. Meanwhile, in a skillet, saute onion and garlic in 2 tablespoons butter until tender.
Add the cream cheese, cream and remaining butter; cook and stir until cheese is melted. Add tomatoes, peas, parsley, salt and pepper. Cook for 8-10 minutes or until heated through. Drain fettuccine; top with cream sauce and Parmesan cheese. Yield: 4 servings.
Originally published as Creamy Fettuccine in Country Woman May/June 2001, p35

Nutritional Facts

1 cup: 634 calories, 45g fat (28g saturated fat), 133mg cholesterol, 380mg sodium, 48g carbohydrate (7g sugars, 4g fiber), 13g protein.

  • 1 package (8 ounces) fettuccine
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup butter, divided
  • 4 ounces cream cheese, cubed
  • 1/2 cup heavy whipping cream
  • 2 plum tomatoes, chopped
  • 3/4 cup frozen peas, thawed
  • 1 tablespoon minced fresh parsley
  • Salt and pepper to taste
  • Shredded Parmesan cheese
  1. Cook fettuccine according to package directions. Meanwhile, in a skillet, saute onion and garlic in 2 tablespoons butter until tender.
  2. Add the cream cheese, cream and remaining butter; cook and stir until cheese is melted. Add tomatoes, peas, parsley, salt and pepper. Cook for 8-10 minutes or until heated through. Drain fettuccine; top with cream sauce and Parmesan cheese. Yield: 4 servings.
Originally published as Creamy Fettuccine in Country Woman May/June 2001, p35

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