Fettuccine Alfredo--With Linguine!

Fettuccine Alfredo
by Leslie

I recently whipped up something that stemmed from one thing.  A craving.  A craving for creamy.  And that's just what I got.

It starts with something cheesy

And something buttery and garlic-y.  And lemon zesty!  Saute it until the garlic is tender

Add some flour to make a rue

Then add some milk to make it creamy!

At this point I added some sliced chicken and some fresh parsley.

Then I added the parmesan and stirred it in.  THis photo doesn't look too appetizing, but believe me, it is!

Advice:  don't grate your knuckle with the cheese grater.  It really hurts the next day.
Side note: someone remind me to moisturize once in a while!

Fresh linguine.  I love linguine.  I think the shape is great and it adds a nice chew factor to your pasta.

Serve it up, Italian style!  Which obviously means, in front of a microwave from the 80s.

Finished product.  Enjoy!

"Light" Fettuccine Alfredo
Loosely based on a food network recipe

In a saucepan or skillet combine:
3 T butter
1-2 cloves garlic
1-2 teaspoons lemon zest
3 T flour
1 1/2 c milk
1/2 tsp salt
pepper to taste
1/2 cup finely shredded parmesan cheese
fresh parsley
cooked fettuccine or other long pasta (12 ounces uncooked)
diced cooked chicken if desired

Saute the butter, garlic, and lemon zest until the garlic is soft.  Add the flour, mix well, and let it cook for about a minute.  Add your milk and whisk briskly until thickened.  Add salt and pepper and parmesan.  Add parsley and chicken if desired.

After the pasta is cooked, reserve about half a cup of hot pasta water.  Combine fettuccine and sauce.  Add pasta water to loosen the sauce if necessary.  Serve and enjoy!

Serves 4-5