How To Make Summery Fettuccine Alfredo
Light, fresh, and perfect for summer, this fettuccine alfredo recipe gets its flavor from the basil and the combination of ricotta and pecorino.
Preparation: 5 minutes
Cooking: 15 minutes
Total: 20 minutes
Serves:
Ingredients
- ¾lbfettuccine
- 1cupwhole-milk ricotta cheese,thick
- ½cuppecorino cheese,finely grated, plus more for serving
- ¼cupbasil leaves,chopped
- salt
- freshly ground black pepper
Instructions
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In a large pot of boiling salted water, cook the fettuccine until al dente. Reserve ¾ cup of the pasta cooking water and drain the fettuccine well.
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Add the ricotta and the pecorino to the pot along with the reserved pasta cooking water; stir until smooth.
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Add the fettuccine and the basil, season with salt and pepper, and toss.
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Serve in bowls, passing additional grated pecorino at the table.
Nutrition
- Calories: 488.85kcal
- Fat: 13.80g
- Saturated Fat: 8.21g
- Monounsaturated Fat: 3.69g
- Polyunsaturated Fat: 0.83g
- Carbohydrates: 66.35g
- Fiber: 2.87g
- Sugar: 2.57g
- Protein: 23.42g
- Cholesterol: 48.78mg
- Sodium: 384.97mg
- Calcium: 326.67mg
- Potassium: 279.97mg
- Iron: 1.56mg
- Vitamin A: 94.33µg
- Vitamin C: 0.27mg
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