Fettucine Alfredo with Asparagus and Sundried Tomatoes
Treat yourself to this rich, decadent Fettuccine Alfredo tonight ... it's the perfect special occasion dish!
Servings: 6 people
Ingredients
- 1 pound Fettuccine
- 1 bunch asparagus, cut into 1-inch pieces
- ½ cup butter
- ¾ cup oil-packed sun dried tomatoes, drained, blotted to remove oil, and chopped
- 1 cup heavy cream
- 1 cup freshly shredded parmesan cheese
- Salt
- Pepper
Instructions
- Bring a large pot of salted water to a boil.
- Add pasta to water and cook, stirring often.
- About 1 minute before pasta is done (al dente), add asparagus to pot.
- After 1 minute, drain pasta and asparagus.
- Meanwhile, melt butter in a large pan over medium heat. (You can start this when you add the asparagus to the pasta.)
- Add pasta, asparagus, and sun dried tomatoes to butter.
- Pour heavy cream over everything.
- Toss pasta a few times, then add Parmesan cheese in batches (reserve some for serving).
- Season generously with salt and pepper, to taste.
- Serve Fettuccine Alfredo immediately, topped with remaining Parmesan cheese. Enjoy!
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