Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12 ounce) pkg Hy-Vee fettuccine | ||
| 1 c. Hy-Vee fat-free half-and-half | ||
| 1 tbsp. all-purpose flour | ||
| ¼ tsp. salt | ||
| ⅛ tsp. black pepper | ||
| ¾ c. freshly grated Holland Parrano cheese (3 ounces), divided |
Directions
- Cook pasta al dente according to package directions; drain.
- Meanwhile, whisk together half-and-half, flour, salt and pepper in a large saucepan. Bring to boiling over medium heat, whisking constantly, until thickened. Remove from heat; whisk in 1/2 cup of the cheese. Add pasta; toss to coat. Serve with remaining 1/4 cup cheese.
Nutrition facts
Servings
450 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 15mg
- Sodium: 575mg
- Total Carbohydrates: 71g
- Protein: 23g
Recipe Source:
Try-Foods International.