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Blushing Fettuccine Alfredo

April weather in Virginia can be fickle, and this year is no exception. A few days of 70-degree sunshine teased of an early spring, only to give way to a final (I hope) blast of winter wind and snow flurries. The cold weather set off my “comfort food” alarm again, and I found the perfect solution in a tester recipe for an upcoming cookbook (sorry I can’t share the recipe just yet).

It’s called Blushing Fettuccine Alfredo, made with a rich creamy white sauce, blushing with a hint of marinara sauce. To remind myself that spring really is here (technically at least), I added some veggies to make a “primavera” variation and topped it with some pan-fried tofu that Jon thought looked like tofu croutons, so I called them “to-futons.” And while he didn’t find my pun terribly amusing, he did find the fettuccine to be out-of-this-world delicious.