Place pasta in a large pan of boiling water (1lt for 100g pasta). Add salt to taste and simmer for the time shown on product stirring from time to time.
Suggestion Recipe :
1 pound fettuccine
1 cup frozen peas, thawed
1 small sweet red pepper, cored, seeded and thinly sliced
1/2 cup fat-free half-and-half
1/3 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons reduced-fat cream cheese
3/4 cup grated Parmesan cheese
1/4 cup parsley, chopped
Cook fettuccine following package directions, about 10 minutes. Add peas and red pepper during last minute of cooking. Drain.
Meanwhile, in a medium saucepan, combine half-andhalf, cream, butter, garlic powder, salt and black pepper. Bring to a simmer; gradually whisk in cream cheese and take off heat. Stir in 1/2 cup of the Parmesan.
Place drained pasta mixture in a large bowl and toss with sauce. Sprinkle with remaining 1/4 cup Parmesan and the chopped parsley. Serve immediately.
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