Quick & Fresh Fettuccine Alfredo
with Crunchy Kale Salad
Cooking time
10 minutes
Servings
2/4
Calories
850 /serving
Fresh fettuccine is your ticket to ride. The destination is Alfredoland—a creamy, dreamy, cheesy place where all your worries fade away. This express recipe gets you there in a mere 10 minutes, with a bright balsamic-dressed salad steadily at your side.
We will send you:
- 150g Hearty Salad mix (cabbage, broccoli, kale, Brussels sprouts)
- 100g Radishes
- 14g Parsley
- 225g Fresh fettuccine
- 1g Garlic salt
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 25g Grana Padano (contains rennet)
- 60ml Heavy cream
Contains: Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
3 or 6 tbsp Butter
Total Fat
52 g
Saturated Fat
22 g
Sodium
960 mg
Total Carb
77 g
Sugars
7 g
Protein
21 g
Fibre
7 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 1 to 3 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
- Reserve the pot.
Make the salad
- Meanwhile, thinly slice the radishes.
- Roughly chop the parsley leaves and stems.
- In a medium bowl, combine the salad mix, radishes, ½ the parsley, the vinaigrette and S&P.
Make the sauce
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the cream, ½ the reserved cooking water, 3 tbsp butter (double for 4 portions) and black pepper.
- Cook, stirring often, 2 to 3 min., until beginning to thicken.
Combine the pasta
- To the pot, add the pasta, garlic salt and ½ the cheese.
- Cook, stirring often, 1 to 2 min., until warmed through and combined; season with S&P.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the remaining parsley and cheese.
- Serve the salad on the side. Bon appétit!
