Fettuccine with Fruit recipe

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Ingredients

1 (16 ounce) box fettuccine
1 pint heavy whipping cream
¼ cup butter
6 tablespoons grated Parmesan cheese
2 (16 ounce) cans sliced peaches in heavy syrup, drained

Nutrition Info

558.5 calories
carbohydrate: 65.5 g
cholesterol: 100.1 mg
fat: 30.3 g
fiber: 3.4 g
protein: 10.8 g
saturatedFat: 18.3 g
servingSize: -
sodium: 130.4 mg
sugar: 22.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted and oiled water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl.

  2. Pour cream into a skillet and bring to a boil, reduce heat to low. Add butter to cream and stir until butter is melted. Add Parmesan cheese to cream mixture and bring to a simmer until sauce is reduced and thickened, 5 to 10 minutes.

  3. Mix peaches into sauce and cook until peaches are warmed, 2 to 3 minutes. Pour peach sauce over pasta and toss.

Recipe Yield

8 servings

Recipe Note

A refreshing twist on fettuccine. Any fruit can be used, but results seem best when sweet (canned) fruits are used, to add contrast of color and taste.

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