Fettuccine Alfredo

Our lives are a bit hectic these days. We are working, going to school, running errands, exercising, socializing, and then coming home to chase an infant around the house. Guys, Lily is walking. STOP ALREADY!

Despite busyness, we still strive to eat a family dinner every night we are home together. Evidence (and common sense!) suggests this is a vital time to connect with family members and form healthy food patterns for life.

One of my absolute go-to meals is simple Fettuccine Alfredo paired with seasonal vegetables. Once you master the Alfredo sauce, this recipe can be busted out in twenty minutes.

Step one, gather ingredients. You need fettuccine, butter, heavy cream, Parmesan cheese, and salt and pepper. These are pantry staples at my house, which is why it is a go-to.

Step two, cook about 8 ounces of fettuccine according to package directions. Drain the pasta and hold until your sauce is done.

Step three, melt about 4 tablespoons of butter in a large saucepan. Add 2 cups of cream, and a pinch of salt and pepper. Bring to a gentle boil. Reduce the heat and boil gently for 3 to 5 minutes or until the sauce begins to thicken. Remove from heat and stir in a cup of grated Parmesan cheese.

Finally, combine sauce and fettuccine in a serving dish, or pour sauce on a small portion of noodles. Serve with fresh veggies... I prefer Brussels sprouts!

Enjoy friends!