A slightly more indulgent vegetarian offering, this simple yet elegant main entree is perfectly portioned for two, but it also makes a welcomed side dish for the family. Top with freshly grated Paramesan and chopped chives. (Although it's not part of this recipe, you could add grilled chicken.)
- 8 ounces dried Fettuccini
- ⅓ cup Challenge Unsalted Butter
- 1 teaspoon garlic pressed or minced (2 cloves)
- ½ cup milk*
- ½ cup heavy cream*
- 2 teaspoons cornstarch
- ½ cup fresh finely grated Parmesan cheese
- ¼ teaspoon salt (optional – add to taste)
- ⅛ teaspoon black pepper
- ⅛ teaspoon nutmeg
- 1 Tablespoon fresh minced Chives
Cook fettuccine according to package directions in a large pot of boiling water. Drain.
Meanwhile, melt butter in a large skillet over medium-low heat. Add garlic and sauté until golden.
In a cup, add milk to cornstarch to create slurry and then stir into butter mixture. Add cream; stir until thicken. Add Parmesan cheese, salt, black pepper and nutmeg: stir and cook for an additional minute.
Add cooked fettuccini to the sauce, stir to coat pasta. Garnish with chives and serve immediately.
Note: * Milk and cream can be replaced with half and half, or for a thinner sauce use all milk.